Smoky and spicy Roasted Hatch Green Chile Salsa
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4.75 from 16 votes

Roasted Hatch Green Chile Salsa

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 Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Easy Recipes, Side Dish
Cuisine: Mexican Cuisine
Keyword: green chile, green chiles, hatch chile, salsa verde, tomatillos
Servings: 4 cups
Calories: 49kcal
Author: Chef Adriana Martin


  • 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 canning or inside a plastic container with a lid. Keep refrigerated. 



  • This is a good recipe for using the canning technique.
  • If you cannot find fresh hatch chile peppers or tomatillos use the canned product. 
  • The sauce can be used as a garnish to many Mexican favorite dishes including tacos and other antojitos.
  • This sauce can be used as a base for stews and enchiladas. 


Serving: 1cup | Calories: 49kcal | Carbohydrates: 10g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 206mg | Potassium: 252mg | Fiber: 4g | Sugar: 5g | Vitamin A: 278IU | Vitamin C: 20mg | Calcium: 22mg | Iron: 1mg