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Salsa Verde with Hatch Chiles

A traditional salsa verde recipe with an extra little punch from seasonal Hatch chiles. If you cannot get Hatch chiles, you can substitute 1 or 2 jalapeƱo peppers (seeded) to give the salsa some heat, if desired.
Course Condiment
Cuisine American, Mexican
Prep 10 minutes
Total 10 minutes
Servings 3 cups
Calories 91 kcal
Author Michelle

Ingredients

  • 16 tomatillos husked (you can substitute 28-ounce can tomatillos, drained, and skip step #1)
  • 5 Hatch chiles roasted and seeded
  • 1 cup cilantro
  • 1 yellow onion roughly chopped
  • 2 cloves garlic
  • Juice of 2 limes
  • 1 teaspoon salt
  • 1 teaspoon cumin
US Customary - Metric

Directions

  1. Place the tomatillos in a medium saucepan, cover with water and bring to a boil over high heat. Boil until they turn brownish-green and are soft, 5 to 7 minutes. Remove with a slotted spoon and immediately place into a bowl of ice water.
  2. Place the drained tomatillos, Hatch chiles, cilantro, onion, garlic, lime juice, salt and cumin in a blender and puree until smooth. Place in an airtight container and refrigerate for at least 1 hour before serving. The salsa can be refrigerated for up to 4 days.

Recipe Notes

Nutritional values are based on one cup

Nutrition Facts
Salsa Verde with Hatch Chiles
Amount Per Serving
Calories 91 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 783mg34%
Potassium 660mg19%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 10g11%
Protein 2g4%
Vitamin A 820IU16%
Vitamin C 59.6mg72%
Calcium 35mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.