Roasted Hatch Chile and Tomatillo Salsa

hatch chile salsa

It’s not too late to pick up Hatch Chiles this season. They are fantastic roasted up on the grill but did you know you could also easily roast them in the oven?  The ingredients in this Roasted Hatch Chile and Tomatillo Salsa were all roasted up in the oven, and with the whirl of the blender you can have some kick ass salsa for Sunday Football gatherings, or any time.

I’m not a huge football fan, baseball is my game of choice (Go Dodgers!!!).  But I love the comradery you get gathering with friends. This salsa would be a great tailgating addition.

Start with this…

hatch chile salsa

And get this…

hatch chile salsa

Of course with the tomatillos, you won’t get the typical red salsa, put that’s the point. Something new, different and seasonal!  And who wouldn’t want to unwrap a tomatillos! They are like like garden presents waiting to be opened!  But they can be a bit sticky, so once you take the husks off, give them a quick rinse.

hatch chile salsa

Place all your chopped veggies on a baking sheet, drizzle with olive oil, season and roast.  This will only take 10-15 min. This recipe really is pretty quick to whip up.

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hatch chile salsa

Throw the roasted veggies in a blender with the rest of the ingredients and slowly pulse the mixture until you get you desired consistency.

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hatch chile salsa

hatch chile salsa

Adjust the seasonings to your liking.  This salsa would also be nice over some fish.

Want to know more about hatch Chiles and how to roast them on a grill?  Click here.

Here are a few other recipes using Hatch Chile’s you might enjoy:

Recipe from Melissa’s Hatch Chile Cookbook.

Roasted Hatch Chile and Tomatillo Salsa

Prep Time: 5 minutes

Cook Time: 10 minutes

2 cups

Use locally sourced, organic ingredients whenever possible


  • 1 lb fresh tomatillos
  • 3 fresh Hatch Chiles, halved lengthwise and seeded
  • 3 red Fresno peppers, halved lengthwise and seeded
  • 1 sweet onion, quartered
  • EVOO
  • 1 tomato, quartered
  • 2 cloves garlic
  • juice from one lemon
  • juice from two limes
  • 1/2 bunch fresh cilantro, chopped
  • salt and pepper
  • Hatch chile powder


  1. Preheat oven to 425°
  2. Peel off and discard the husks of the tomatillos
  3. Rinse the tomatillos under cold running water
  4. Put the tomatillos, Hatch Chiles, peppers, and onions on a baking sheet
  5. Drizzle the vegetables with the olive oil, season with salt and pepper, then roast in the oven until slightly charred, 10-15 minutes
  6. In a blender, combine the roasted vegetables with the tomato, garlic, lemon and lime juice, cilantro, and chile powder
  7. Slowly puree the mixture to desired consistency
  8. Adjust seasonings to taste with additional salt, pepper, and chile powder

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    Roasting Hatch Chiles
    September 16, 2015 at 12:22 pm

    […] Roasted Hatch Chile and Tomatillo Salsa […]

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