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


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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

How to Make Tomatillo and Hatch Pepper Salsa


  • 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.

Printable Recipe Card

About Tomatillo and Hatch Pepper Salsa

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

Show 6 Comments & Reviews

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