Description
A creamy, smoky, and tangy salsa verde made with roasted Hatch green chiles and avocado. This small batch recipe is ready in about 20-30 minutes, making it a perfect gluten-free and vegan-friendly dip or topping.
Ingredients
Scale
- 2 cups chopped roasted Hatch green chiles (approx. 8–10 medium peppers)
- 1 medium avocado
- 2 tablespoons fresh lime juice
- 2 tablespoons extra virgin olive oil
- 2 cloves garlic (roasted or sautéed)
- 1/4 cup packed fresh cilantro
- 1 teaspoon salt
- 1/2 teaspoon ground cumin (optional)
Instructions
- Preheat oven broiler to high. Place whole dry green chiles on a foil-lined baking sheet.
- Roast chiles under the broiler for 15 minutes total, flipping every few minutes, until all sides are blackened and blistered. Alternatively, roast in a cast-iron skillet over medium-high heat.
- Transfer hot chiles to a bowl and cover tightly with plastic wrap or a plate. Let steam for 10 minutes to loosen skins.
- Peel off the blackened skins, discarding stems and seeds (keep some seeds for extra heat if desired). Roughly chop the peeled chiles.
- In a blender, combine chopped chiles, garlic, olive oil, and lime juice. Blend on high until smooth.
- Add avocado and cilantro to the blender. Pulse gently to incorporate avocado for creaminess while maintaining some texture.
- Taste and adjust seasoning with salt, lime juice, or optional cumin.
- Serve immediately with tortilla chips, tacos, or grilled meats.
Notes
To prevent browning, press plastic wrap directly onto the surface of the salsa when storing. The salsa keeps well in the refrigerator for up to 3 days but does not freeze well due to the avocado. If using canned green chiles, drain, rinse, and roast in a dry skillet to remove moisture and add char.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 85
- Sugar: 2
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Carbohydrates: 6
- Fiber: 3
- Protein: 1
Keywords: Hatch salsa verde, small batch salsa, roasted green chile dip, vegan salsa, gluten-free dip, avocado salsa, Southwestern cuisine