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!


★★★★★ 1 vote

Makes 3 cups
10 Min
25 Min


Add to Grocery List

  • 2 lb
    tomatillos, paper husks removed and washed, cut in half
  • 2
    onions, peeled and quartered
  • 6 clove
    garlic, peeled
  • 4
    hatch peppers, stem removed and halved
  • 1 c
    cilantro leaves
  • 1
    chicken bouillon cube dissolved in 1 cup of water
  • ·
    olive oil for veggies
  • ·
    salt and pepper to taste

How to Make Tomatillo and Hatch Pepper Salsa


  1. Preheat 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.
  2. Bake until lightly charred - about 25 minutes. Check occasionally to make sure the veggies don't burn.
  3. This is what you are looking for.
  4. While veggies are roasting, prep cilantro leaves and garlic.
  5. Once 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.
  6. Pulse to desired consistency. Add salt and pepper to taste.

Printable Recipe Card

About Tomatillo and Hatch Pepper Salsa

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

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