Roasted Hatch chili salsa verde


If you are like my husband and I, once you start making salsa from scratch, you will never want to buy jars of salsa again. It just does not taste the same. It is really simple to make. We roast our vegetables on a propane grill but you could also use the oven. The oven will give it a slightly different flavor.


2 Hatch chilis, washed and whole

5 large tomatillos, peeled and washed but keep whole

3 small yellow onions, peeled and halved

1.5 heads of garlic, keep whole

1 teaspoon cumin

1/2 teaspoon salt

3-4 tablespoons lime juice

1/4 cup cilantro

2 tablespoons vegetable oil


Roast the Hatch chilis, tomatillos, onion, and heads of garlic at 400 degrees for 10-15 minutes. Allow them to cool. Peel the Hatch chilis and the garlic. Only remove the seeds from the chilis if you want mild salsa.

Place all ingredients into a blender and blend until smooth. We use our Ninja.

This is best if allowed to sit in the refrigerator for at least 6-12 hours before eating it.