Salsa Essentials: Lime & Green Chili Salsa

Andy Anderson !


Here is one of my favorite Summer salsas. And I will be making a big batch of it for the upcoming 4th of July holiday. It is easy to assemble, and you can play with the spices to give it your own personal flair.

So, you ready… Let’s get into the kitchen.


☆☆☆☆☆ 0 votes

5 Min
30 Min



  • 1/2 lb
    tomatillos, husked, and sliced in half
  • 1/2 medium
    white onion, quartered
  • 1 medium
    jalapeño, sliced in half (top-to-bottom), seeds removed
  • 3 clove
  • 2 - 3 Tbsp
    olive oil, extra virgin
  • 1 medium
    lime, just the juice
  • 1/4 c
    freshly chopped cilantro
  • 4 oz
    hatch green chilies, 1 small can, mild or hot, your choice
  • ·
    ground cumin, to taste
  • ·
    salt, kosher variety, to taste
  • ·
    white pepper, freshly ground, to taste

How to Make Salsa Essentials: Lime & Green Chili Salsa


  2. If I am not using fresh Hatch chilies, this is my favorite canned brand… Hands down.
  3. Gather your Ingredients (mise en place).
  4. Place a rack in the middle position, and preheat the oven to 400f (205c).
  5. Place the tomatillos, onions, jalapeño, and garlic on a parchment-lined baking sheet, drizzle with the olive oil, and sprinkle on a bit of salt and pepper.
  6. Place into the preheated oven, and cook until the veggies are softened, and a bit of browning has occurred, about 26 – 30 minutes.
  7. Add all the veggies to a food processor, fitted with an S-blade, then add the lime juice, a generous pinch of salt, a bit of white pepper, and a nice pinch of cumin.
  8. Chef’s Note: I like this salsa so tart, it is like sucking on a lime… but that is just me.
  9. Give the processor a few 1-second pulses until the mixture is just about at the right consistency.
  10. Chef’s Note: The “right” consistency is your call. I like mine broken up into small bits.
  11. Add the can of Hatch chilies (including the juice), and give one or more quick pulses to combine.
  12. Remove from the blender, fold in the cilantro, do a final tasting for proper seasoning, and let it sit in the fridge for a few hours (ideally overnight) before serving.
  13. Chef's Tip: While it is sitting in the fridge, the veggies will absorb some of the liquid. To thin it out a bit (assuming you even want to do that), simply add a little water until you achieve the perfect consistency.
  15. Serve cold with your favorite chips, or spoon it over a nice piece of grilled tilapia. Enjoy.
  16. Keep the faith, and keep cooking.

Printable Recipe Card

About Salsa Essentials: Lime & Green Chili Salsa

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican

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