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.
Prep Time 15 minutes mins
Cook Time 5 minutes mins
Total Time 20 minutes mins
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: 1 cup Calories: 49 kcal Carbohydrates: 10 g Protein: 1 g Fat: 1 g Saturated Fat: 1 g Sodium: 206 mg Potassium: 252 mg Fiber: 4 g Sugar: 5 g Vitamin A: 278 IU Vitamin C: 20 mg Calcium: 22 mg Iron: 1 mg
Keyword green chile, green chiles, hatch chile, salsa verde, tomatillos