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Flavorful Fire Roasted Hatch Chile Salsa Verde Recipe for Easy Canning

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A smoky, fiery salsa verde made with fire roasted Hatch chiles, perfect for canning and preserving summer flavors year-round. This easy recipe balances heat and smokiness for a delicious homemade salsa.

Ingredients

Scale
  • 2 pounds (about 900g) Hatch chiles, fire roasted and peeled
  • 1 pound (450g) tomatillos, husked and rinsed
  • 1 medium white onion, roughly chopped
  • 4 large garlic cloves, peeled
  • ½ cup fresh cilantro, loosely packed and chopped (optional)
  • 2 tablespoons freshly squeezed lime juice
  • 1½ teaspoons salt (kosher salt preferred)
  • 2 tablespoons olive oil (extra virgin recommended)
  • ½ cup (120ml) water, or as needed to thin the salsa

Instructions

  1. Preheat your broiler on high. Place the chiles on a foil-lined baking sheet, and broil for about 10-15 minutes, turning every 3-4 minutes until the skins are blackened and blistered all over (about 12 minutes total).
  2. Transfer the hot chiles to a large bowl and cover tightly with plastic wrap or a kitchen towel. Let them steam for 15 minutes to loosen the skins.
  3. Once cooled enough to handle, peel off the charred skins, remove stems, and shake out seeds as desired.
  4. While chiles are steaming, place the tomatillos and chopped onion on the baking sheet and broil for about 5-7 minutes until softened and slightly charred.
  5. In a blender or food processor, combine peeled Hatch chiles, roasted tomatillos and onion, garlic cloves, cilantro, lime juice, salt, and olive oil. Pulse to start, then blend until smooth but still a bit chunky.
  6. Add water gradually to reach desired consistency (usually around ½ cup). Taste and adjust salt or lime juice as needed.
  7. Sterilize pint jars and lids by boiling them in water for 10 minutes. Keep jars hot until ready to fill.
  8. Ladle hot salsa into jars, leaving about ½ inch headspace. Wipe rims clean, place lids on, and screw on bands finger tight.
  9. Process jars in a boiling water bath for 15 minutes. Remove and let cool undisturbed for 24 hours. Check seals (lid should not flex up and down).

Notes

Turn chiles frequently under the broiler to avoid burning. Steam chiles after roasting to loosen skins for easier peeling. Adjust heat by removing seeds for milder salsa or keeping them for more spice. Add water gradually to control salsa consistency. Always inspect jars for cracks and use fresh lids for safe canning. Taste and adjust salt and lime juice before canning. For oil-free version, skip olive oil and add vegetable broth.

Nutrition

Keywords: Hatch chile salsa verde, fire roasted salsa, salsa verde canning, smoky salsa, easy salsa recipe, homemade salsa verde, Hatch chile recipe

Find it online: https://merrymorsel.com/flavorful-fire-roasted-hatch-chile-salsa-verde-recipe-for-easy-canning/