Fire Grilled Hatch Chile Tomatillo Salsa Recipe
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5 from 1 vote

Fire Grilled Hatch Chile Tomatillo Salsa

Fire Grilled Hatch Chile Tomatillo Salsa takes minutes on a grill to create homemade salsa with just the right kick and the flavors pop from the grill char!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers, Dips, & Snacks
Cuisine: Mexican
Keyword: fire grilled salsa, Hatch Chiles, Roasting Hatch Chiles
Servings: 12
Calories: 13kcal
Author: Lisa Hatfield


  • 1/2 onion peeled root end intact
  • 3 large Melissa’s Hatch Chiles or Anaheim chiles
  • 2 Roma tomatoes
  • 2 cloves garlic unpeeled
  • 5 medium tomatillos husked, washed and dried
  • 2 teaspoons sea salt


  • Clean and rinse all the vegetables in cool water. For the tomatillos, just peel off the thin papery husk and stem. Wash in cool water, and dry.
  • Set the hatch chiles, tomatoes, tomatillos, onion, and garlic either directly on the grill grate or a stainless grill tray over a hot grill. Keep turning all the vegetables to get grill marks on all sides. Allow the vegetables to blacken in spots before turning, and remove off heat to a platter once they begin to soften.
  • Once cool, peel the garlic and chop the onion into large chunks.
  • Remove skins, stems, and seeds from hatch chiles, don’t rinse.
  • Cut Hatch chiles, tomatoes, and tomatillos into big pieces.
  • Add all the ingredients with salt in a Cuisinart or chop finely on a cutting board, or grind in a molcajete. Pulse until chunky. 
  • Serve with tortilla chips, on tacos, carnitas, or with grilled chicken.



Hatch Chiles have a meaty flesh and mild-medium heat making them ideal for use in Chile Con Queso, Chile Rellenos, and Chile Verde. But it doesn't just stop there. You can also try roasting and using them in salads, soups, stews, dips, and sandwiches. Melissa’s Hatch Chiles are hand-selected for excellent quality. Choose bright green, glossy peppers that are firm with medium to thick flesh. Avoid soft spots. Refrigerate, unwashed in a plastic bag for up to 5 days.


  1. In a large bowl, rinse your Hatch chiles in cool water.
  2. Heat your grill on medium high, place your stainless grill tray over the burner. It isn’t necessary, you can grill the chiles right on the grill grate but helps to roast them more evenly.
  3. Space the Hatch chiles in a single layer, and turn using long tongs until black char blisters form on each side of the chiles.
  4. Transfer roasted chiles to a platter to cool. Some people place in a bag or other container that you can close – you want them to sweat. Mine peel just fine without this step.
  5. Allow the chiles to cool, then cut the stem end off first. Next, on a cutting board pull all the tough outer skin of the chiles off. Use a small waste bowl to discard the seeds, stems, and skin.


Calories: 13kcal | Carbohydrates: 2g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 389mg | Potassium: 105mg | Fiber: 0g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 19.7mg | Calcium: 6mg | Iron: 0.2mg