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

  • Author: Beard And Bonnet
  • Yield: 4-6 as an appetizer 1x


  • 1/2 pound tomatillos, husks removed and washed
  • 1 large hatch chile pepper
  • 1 small tomato
  • scant 1/4 cup finely chopped yellow onion
  • 1 ripe avocado, pit removed
  • 2 tablespoons lime juice
  • 1 small clove garlic
  • heaping 1/2 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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  1. Mary July 20, 2020 at 6:22 pm

    Sounds so good!! I changed to a keto diet on & off some years back and have developed a new interest in all the tasty peppers after making “chili rellenos” after sampling a hot sauce from a hole in the wall near my sons college that uses banana peppers I bought some to make my own just not as hot lol 😂. I love their fruity taste. I’m looking forward to trying your recipe as well as I love tomatillos & cilantro. Thank you for sharing 😁

    1. thismess July 21, 2020 at 1:43 pm

      Mmmmm chili rellenos sound SO delicious! We have a soft spot for peppers over here too. We fell in live with Hatch Chile’s when we lived in Southern California and look forward to their growing season every year! I hope you love this salsa if you give it a try!

  2. Em September 14, 2014 at 3:21 pm

    Ooooh yes! I may have to give this a try for game day next week. Thanks for the inspo!!
    Xo Em

  3. kendy September 14, 2014 at 1:58 pm

    mmm….salsa! i usually go for the red version but that looks so good!


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