Roasted Hatch Chile and Tomatillo Salsa

Roasted Hatch Chile and Tomatillo Salsa {Beard and Bonnet} #glutenfree #vegan

There are a handful of ingredients that never get old to my taste buds. I could literally eat them everyday, all day, and you will never hear me complain. Tomatillos, avocados, hatch chiles, red onion, garlic, and cilantro are all ingredients that make me dance with excitement and I cannot go a full day without having at least one if not all of them.

Roasted Hatch Chile and Tomatillo Salsa {Beard and Bonnet} #glutenfree #vegan

Last week when all of my favorite ingredients came in the same CSA delivery I couldn’t resist; I had to make a big batch of roasted hatch chile and tomatillo salsa! This time though I decided to add avocado to the mix which imparts an amazing creaminess to the salsa verde that I just love. This recipe is easy to make, fast to whip up, and totally addictive.

Roasted Hatch Chile and Tomatillo Salsa {Beard and Bonnet} #glutenfree #vegan

Roasted Hatch Chile and Tomatillo Salsa
Serves: 4-6 as an appetizer
  • ½ pound tomatillos, husks removed and washed
  • 1 large hatch chile pepper
  • 1 small tomato
  • scant ¼ cup finely chopped yellow onion
  • 1 ripe avocado, pit removed
  • 2 tablespoons lime juice
  • 1 small clove garlic
  • heaping ½ cup of chopped cilantro
  • salt to taste
  1. Preheat the broiler with an oven rack about 4-5 inches from the heating element. Line a sheet pan with tin foil and roast the tomatillos, hatch chile, and the tomato under the broiler until they are blackened in spots, about 5 minutes. Flip the vegetables over and roast the other side for another 3-5 minutes.
  2. In a blender combine the roasted tomatillos, tomato, and their juices. Remove the stem from the hatch chile and peel the loosened skin from the flesh then add the pepper to the blender. Add the onion,flesh of the avocado, lime juice, garlic, cilantro and salt to taste


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Meg van der Kruik is the writer, mother, photographer, designer, cook and creative spirit behind This Mess is Ours. After her infant son was diagnosed with a gluten allergy, she dedicated herself to learning to make meals the whole family would love. It’s a bit of a mess – cooking for a vegetarian and three meat-eaters with a range of gluten + dairy sensitivities, but she manages to bring them together every night around their little family table.