Roasted Green Chile Salsa
Blister fresh Hatch or poblano chiles until the skins char, then steam them in a bowl before peeling. Blend the flesh with raw tomatillos, white onion, garlic, and fresh cilantro, adjusting the acidity with lime juice to balance the fire of the peppers.
- Difficulty
- Easy
- Total time
- 30 min
- Hands-on
- 20 min
- Serves
- 4
Ingredients
- 1 lb fresh green chiles (Hatch or poblano)
- 1/2 lb tomatillos, husked and rinsed
- 1/4 white onion, peeled
- 2 cloves garlic, peeled
- 1/2 cup fresh cilantro leaves
- 1 tbsp fresh lime juice
- 1 tsp kosher salt
Step by step
Char the chiles
Place chiles directly over a high gas flame or under a broiler. Turn them with tongs until the skin is blackened and blistered on all sides.
Steam and peel
Put the hot chiles in a bowl and cover tightly for 10 minutes. Use a paring knife or your thumbs to peel off the charred skin; discard the stems and seeds.
Combine
Add the peeled chiles, raw tomatillos, onion, garlic, cilantro, lime juice, and salt into the blender.
Pulse to texture
Pulse the blender until the mixture is broken down but still retains a rustic, chunky texture. Do not over-process into a smooth puree.
Questions people ask
Can I use canned chiles?
You can, but the flavor will be significantly flatter. Fresh roasting adds a distinct smoky depth that canned products cannot replicate.
How long will this stay fresh?
Keep it in a sealed glass jar in the refrigerator for up to five days.
Tips
- Wear kitchen gloves if you are sensitive to capsaicin, especially when handling many chiles at once.
- If the salsa is too thick, add a tablespoon of water at a time until you reach your preferred consistency.
- Let the salsa sit in the refrigerator for at least an hour before serving to let the garlic and onion mellow into the chiles.
Variations
- Creamy Style: Add half of a ripe avocado during the blending process for a thicker, milder sauce.
- Roasted Vegetable: Roast the tomatillos and onion alongside the peppers until soft to deepen the base sweetness.