Roasted Hatch Salsa Verde Recipe | Smoky & Balanced Flavor

Roasted Hatch Salsa Verde

Smoky, tangy, and just the right amount of heat, salsa that goes on everything

If you’ve been following me for a while, you already know how I feel about chile season. When Hatch chiles hit the markets, I’m the first in line, loading up on as many pounds as I can carry, because nothing else tastes quite like them. They’ve got this smoky, earthy depth, a subtle fruitiness, and just enough heat to keep things interesting.

And while I love New Mexico’s pride and joy in all forms — roasted, stuffed, simmered in stews — one of my favorite ways to celebrate the season is with a batch of roasted Hatch salsa verde. It’s bright, bold, smoky, and the kind of condiment you’ll want to spoon on just about everything.

Now, here’s the chef’s spin: I like to slip a plum tomato into the mix. Traditional salsa verde is all tomatillo-based, but a roasted plum tomato adds a soft sweetness and a little body, helping to balance the tomatillo’s sharp tang. It rounds out the salsa and makes it more versatile. So whether you’re spooning it on tacos, grilled chicken, or even just a pile of chips, it won’t overwhelm.

The key is roasting everything together: Hatch chiles, tomatillos, onion, garlic, and that plum tomato. The char builds depth and gives the salsa a little smokiness that plays perfectly with the chiles. Once everything’s roasted, it all goes into the blender with cilantro, lime juice, and a splash of vinegar to keep the flavors bright and punchy. Season to taste, stir in some chopped roasted veggies for texture, and you’ve got the very essence of Hatch season in a bowl.

I’ll tell you right now: this salsa never lasts long in my kitchen.


Hatch Salsa Verde Ingredients

Recipe: Roasted Hatch Salsa Verde (with Plum Tomato)


Ingredients
  • 6 Hatch green chiles
  • 1 lb tomatillos, husked and rinsed
  • 1 plum tomato
  • ½ medium white onion
  • 4 garlic cloves, unpeeled
  • ½ cup fresh cilantro (loosely packed, stems included)
  • Juice of 1 lime (about 2 tbsp)
  • 1 tsp white balsamic vinegar (or rice vinegar)
  • ½ tsp kosher salt, more to taste
  • ¼ tsp freshly ground black pepper

Instructions

  1. Heat broiler or grill to high. Roast Hatch chiles, tomatillos, plum tomato, onion halves, and garlic (in skins) until charred and softened, turning as needed, about 8–10 minutes.

  2. Peel garlic, tomato, and chiles. Remove stems and most seeds from the chiles (leave some if you like heat).

  3. Add roasted chiles, tomatillos, tomato, onion, garlic, cilantro, lime juice, vinegar, salt, pepper, and optional spices to a blender. Blend until smooth.

  4. Stir in a spoonful or two of chopped roasted chile/tomatillo/tomato for a rustic texture.

  5. Taste → adjust lime and salt.

  6. Serve warm or chilled. Keeps 5 days in the fridge.


How to Use Your Roasted Hatch Salsa Verde

Sure, this salsa is amazing with a bowl of tortilla chips, but don’t stop there. Here are a few ways I love to put it to work:

On tacos: Spoon it over carnitas, grilled chicken, shrimp, or even veggie tacos for an instant flavor upgrade.

Grilled meats & seafood: Brush it onto pork chops, steak, or grilled fish right before serving. It’s bright enough to cut through richer proteins.

Breakfast: Drizzle over eggs (scrambled, fried, or huevos rancheros-style) or breakfast burritos.

Enchiladas: Use it as the sauce base. Layer it with tortillas, cheese, and filling, then bake until bubbling.

Grain bowls: Add a spoonful to rice, beans, and roasted veggies for a smoky, tangy punch.

Burgers & sandwiches: Swap out ketchup or mayo for salsa verde on a burger or grilled chicken sandwich. Trust me, it works.

Pro tip: Roast extra Hatch chiles while you’re at it, peel, and freeze them. That way you can whip up this salsa long after the season has passed.

There’s nothing like the taste of Hatch season. Make this salsa, share it with friends, and you’ll understand why I fell in love with New Mexico chiles.
 
As always, reach out to The Small Town Chef with any questions or comments. We look forward to hearing from you.
 
Copyright © 2025 The Small Town Chef - All Rights Reserved.
 
 

Comments

Post a Comment

Popular posts from this blog

Chicken Pintxos: A Spanish Tradition

Image
Chicken Pintxos – meet your new favorite bite! When it comes to Spanish cuisine, pintxos (or pinchos) are small snacks that capture Spain's essence. Originating from the Basque region, these skewered bites of deliciousness are known for bold flavors and simple presentation. Today, we’re excited to share our mouthwatering Chicken Pintxo recipe that’s sure to be a hit at your next tapas party. Marinade Magic The secret to these delicious chicken pintxos lies in the marinade. Consisting of a  blend of spices, herbs, and a touch of citrus, this marinade infuses the chicken with layers of flavor, ensuring every bite is incredible. Here’s how you can create this marinade at home. Ingredients: 1 lb chicken thighs, boneless and skinless, cut into one inch strips 1/4 cup olive oil, preferably Spanish 4 cloves garlic, minced 1 tbsp smoked paprika 1 tsp ground cumin 1 tsp ground coriander 1/2 tsp ground turmeric 1/2 tsp cayenne pepper (adjust to your spice preference) 1 tsp dried oregano 1 ts...
Read more

Sweet & Savory Pork Loin Marinade

Image
Bold flavors, simple prep—because Mondays deserve better. Ever have one of those Mondays? Gray, damp, misty...like something straight out of Stephen King’s The Fog . The kind of day that makes you want to roll over, cocoon yourself in blankets, and pretend the world doesn’t exist. But then reality hits, you’ve got five hungry mouths to feed, and takeout isn’t an option? That’s where this pork loin marinade comes in. It’s the perfect balance of sweet, savory, and just enough punch to wake up your taste buds (because let’s be honest, Mondays need all the help they can get). Orange juice and balsamic bring brightness, molasses and brown sugar add depth, and rosemary and garlic do what they do best, make everything smell and taste incredible. Throw it together in minutes, let the pork soak up the magic, and when dinnertime rolls around, all you have to do is sear, roast, or grill.   The Recipe: Sweet & Savory Pork Loin Marinade Ingredients: ¼ cup freshly squeezed orange juice (bloo...
Read more

Grilled Chicken Parmesan with Pesto

Image
  A backyard-worthy mashup of Chicken Parm, summer herbs, and charred perfection Let’s talk about grilled chicken Parm—but with a twist. No breadcrumbs, no frying, no heavy sauce, and definitely no oven baking in June. This is summer’s answer to comfort food: juicy grilled chicken thighs, marinated in a punchy tomato-herb mix, a salty layer of prosciutto, finished with a molten blanket of mozzarella and Parmesan, and a bright, herby pesto drizzle over the top. It’s messy in the best way, ridiculously flavorful, and exactly what I want to eat when I’ve got the grill hot and a cold drink in hand. 🐔 Why Chicken Thighs? Because they’re basically foolproof. Thighs stay juicy, have way more flavor than breasts, and handle grilling like pros. Plus, they don’t care if you get a little distracted—they’ll still taste great. 🍅 Let’s Talk Marinade We’re skipping the traditional breading and crushed tomato sauce topping and going with a thick marinade, a bold blend of tomato paste, garlic, re...
Read more