Roasted Hatch Green Chile Salsa

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It is hatch chile season. Let’s make roasted hatch green chile salsa!

Roasted Hatch Green Chile Salsa

Roasted Hatch Green Chile Salsa for the win!

Hatch chile is also called New Mexico chile or New Mexican chile, typically grown in Santa Fe, New Mexico, in Hatch Valley. These chiles are mild, similar to poblano peppers, but some could be hotter on the level of spiciness of jalapeño peppers.

Before cooking, these chiles have to be peeled. You can find them already peeled and roasted. However, we enjoy roasting them. The fragrance and flavor developed by the peppers during the roasting process are one of a kind.

Green New Mexico Chile or New Mexican Chile

Many recipes can use hatch chiles, but we love to make a very simple one: the roasted hatch green chile salsa!

This sauce is perfect for enjoying as a garnish for many meals, such as tacos and burritos. But this green chile salsa can be used for cooking too. There is a classic Mexican dish that my great grandmother prepared for us: the Salsa Verde Pork Stew. 

My great-grandmother’s pork stew ends being flavorful thanks to the roasted New Mexican chiles combined with the tomatillos and other spices.

a collage showing how to make  chile salsa

This recipe has serrano peppers for additional spice, roasted garlic cloves, fresh cilantro, and tomatillos. I am seasoning with a dash of cumin, Mexican oregano, and chicken bouillon too.

Make this yummy roasted hatch green chile salsa!

Take advantage of hatch chile season and prepare our green chile salsa. You will be surprised by how good it is and its versatility. Make enough sauce and try it on enchiladas and other saucy dishes.

Hatch chile season runs from August through the end of September. Buy enough hatch chiles, roast, peel, and freeze. Stuff them with cheese for chiles rellenos, use in casseroles, add to cornbread, make chile con queso, or use for stews.

a bowl of salsa on a table

The roasted hatch green chile salsa is one of our favorites!

When shopping for hatch chiles, don’t get confused. Anaheim chiles can look like hatch chiles, but those are less spicy and cultivated in California. The green chile salsa is perfect for pressure canning and gourmet gifting. I know many people that appreciate a beautiful jar of homemade hatch chile sauce. Get ready and make it today!

Smoky and spicy Salsa
Smoky and spicy Roasted Hatch Green Chile Salsa

Roasted Hatch Green Chile Salsa

Chef Adriana Martin
This recipe for the roasted hatch green chile salsa I have added serrano peppers for additional spice, roasted garlic cloves, fresh cilantro, and tomatillos. Seasoned with a dash of cumin, Mexican oregano, and chicken bouillon. You can use this sauce for garnishing and as a base for stews and enchiladas. 
4.99 from 65 votes
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Easy Recipes, Side Dish
Cuisine Mexican Cuisine
Servings 4 cups
Calories 49 kcal


  • 1/4 cup water
  • 4 hatch green chiles roasted, peeled and deveined
  • 4 serrano peppers
  • 3 garlic cloves
  • 9 tomatillos
  • 1 bunch cilantro
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano
  • 1 tablespoon chicken bouillon or 1/2 tablespoon of sea salt


  • Clean and roast the peppers, the serranos, the tomatillos, and the garlic cloves. 
  • Add 1/4 cup of water and place all ingredients inside the blender, including the seasonings and the cilantro. 
  • Blend until getting a sauce. Preserve via pressure canning or keep refrigerated inside a plastic container with a lid. This salsa is freezer-friendly.



  • This is a good recipe for using the pressure canning technique, NOT a water bath.
  • Otherwise, the salsa keeps fresh in the fridge for over a week, and it is also freezer friendly.
  • We prepare various batches and keep them in the freezer for 6 months inside vacuum-sealed containers.
  • If you cannot find fresh hatch, chile peppers, or tomatillos, use the canned product. 
  • The sauce can be used as a garnish for many Mexican favorite dishes, including tacos and other antojitos.
  • This sauce can be used as a base for stews and enchiladas. 


Serving: 1cupCalories: 49kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 206mgPotassium: 252mgFiber: 4gSugar: 5gVitamin A: 278IUVitamin C: 20mgCalcium: 22mgIron: 1mg
Keyword green chile, green chiles, hatch chile, salsa verde, tomatillos
Tried this recipe?Mention @adrianasbestrecipes or tag #abrecipes on Instagram
Chef Adriana Martin
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4.99 from 65 votes (42 ratings without comment)
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