Tomatillo and Hatch Pepper Salsa

Tammy Brownlow


When you are blessed with a bumper crop or find veggies on sale, you eat all you can, share what you can, and freeze the rest! In the summer I use a toaster oven to roast the veggies as to not heat up the house. Every pepper has it's own distinct flavor and kick. Hatch peppers give the salsa a nice kick without as much heat as serranos. I hope you enjoy it!

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★★★★★ 1 vote
Makes 3 cups
10 Min
25 Min


2 lb
tomatillos, paper husks removed and washed, cut in half
onions, peeled and quartered
6 clove
garlic, peeled
hatch peppers, stem removed and halved
1 c
cilantro leaves
chicken bouillon cube dissolved in 1 cup of water
olive oil for veggies
salt and pepper to taste


1Preheat oven to 450 degrees. Cover raised edged baking sheets with aluminum foil and place tomatillos, onions, and hatch peppers. Drizzle with olive oil. Salt and pepper generously.
2Bake until lightly charred - about 25 minutes. Check occasionally to make sure the veggies don't burn.
3This is what you are looking for.
4While veggies are roasting, prep cilantro leaves and garlic.
5Once roasted veggies have cooled, pour juice and all in food processor with cilantro and garlic. Pour chicken bouillon and water in with veggies and herbs.
6Pulse to desired consistency. Add salt and pepper to taste.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy