Roasted Tomatillo Salsa with Hatch Chilies
Recipe type: Salsa, Condiment
Cuisine: Mexican
Mellow with roasting this salsa is great as a dip or condiment for flavoring stews, or meats.
  • 5 oz. Tomatillos
  • 6 medium sized roasted Garlic cloves
  • 1 teaspoon Olive Oil
  • 2 Hatch Chilies (or your favorite green chili pepper)
  • Juice of 1 Lime
  • ½ cup Water
  • ⅛th teaspoon ground Black Pepper
  • ½ teaspoon Kosher Salt
  • Pinch ground Cayenne Pepper
  • 1 cup chopped White Onion
  • ¼ cup fresh chopped Cilantro
  1. Peel and rinse tomatillos, removing papery husk. Place on a rimmed baking sheet with the peppers and broil for about 5 minutes. Place the garlic cloves in a foil packet with a teaspoon of olive oil, seal and place on the baking sheet with the other ingredients. Watch carefully to not let them burn. Then flip them over and continue roasting for another 4 minutes. The tomatillos will change to an olive color and get soft and slightly charred, cool. Retain all the juices. Next juice the lime and wash and chop the onion and cilantro.
  1. Place the tomatillos and garlic in a blender ensuring to include all the juices from the baking sheet.
  2. Rough chop the peppers and add them to the tomatillos along with the lime juice, salt and peppers.
  3. Use a low/slow pulse to obtain a rough coarse texture, do not over puree.
  4. Add the onion and cilantro, slowly add the water as you pulse 3-4 times just to blend and check consistency.
  5. Taste and adjust for additional salt and pepper.
  6. Pour into a bowl and enjoy!
Cook’s Tips
Inspired and adapted from Rick Bayless’ Roasted Tomatillo Salsa
You can adjust the hotness by using different peppers you decide to use in this recipe, the choice is yours and your personal heat index.
Recipe by What about the food? at