Hatch Chile Salsa

3.7

(3)

3 Reviews

Hatch chile obsessives flock to Hatch, New Mexico, every September for the pepper's namesake festival, but you can buy them online year-round and occasionally from the freezer section at Trader Joe's. To accentuate their medium-spicy, fruity flavor, we combine them with garlic, sweet onions, and tomatillos in this super-simple salsa that is great in a burger, on enchiladas, or simply spooned over fried eggs.

Emily Nabors Hall

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Active Time:

15 mins

Total Time:

25 mins

Yield:

Cook Mode (Keep screen awake)

Ingredients

1 1/2 pounds tomatillos (about 11 medium tomatillos), husks removed, tomatillos cored and quartered
3/4 cup roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles)
1/2 cup chopped fresh cilantro leaves and tender stems
1/4 cup chopped sweet onion
2 tablespoons fresh lime juice
1 tablespoon chopped garlic
2 teaspoons kosher salt
1 teaspoon agave nectar

Directions

Bring a large pot of water to a boil over high. Add tomatillos, and return to a boil; cook until softened, about 4 minutes. Drain well, and let cool 10 minutes. Transfer to a food processor. Add chiles, cilantro, onion, lime juice, garlic, salt, and agave, and process until mostly smooth, about 30 seconds. Refrigerate in an airtight container up to 2 weeks.