Triple-Chile Salsa Verde

Name: Triple-Chile Salsa Verde
Yield: 4
Ingredients: 1.5 lb jarred tomatillo–jalapeño salsa; 0.75 lb roasted Hatch-chile salsa; 0.50 lb fire-roasted diced green chiles; 0.66 lb shishito peppers, blistered; 0.88 lb yellow onion, blistered; 0.11 lb garlic, blistered; 0.11 lb fresh cilantro, chopped; 0.14 oz toasted ground cumin; 0.18 oz pink Himalayan salt; 240 ml unsalted chicken or vegetable broth (for blender flow)

Charred jalapeño, Hatch chile, and shishito peppers blended with tomatillo-based salsas for a bright, smoky verde that works as a braising medium, table salsa, or marinade.

mexicancondiment

👥Serves4

Units:

Myth & Story

Centuries before the Spanish arrived, tomatillo salsas flavored Nahua stews. Later, New-Mexican Hatch chiles and Japanese shishitos—introduced by immigrant farmers—enriched the green chile spectrum.

Instructions

Step 1
⏱️ 5 min
Char shishitos, onion, and garlic on a dry comal or hot skillet 4–5 min until black-spotted.
Step 2
Transfer to a blender with all remaining ingredients; purée 30 s until coarse-smooth.
Step 3
Use immediately or refrigerate in a sterilized jar up to 1 week; freeze up to 3 months.

Notes

Yields ~1.9 L sauce—enough for 3 kg meat braise or to fill six 300 mL jars.

Nutritional Information

25 kcal · 1g protein · 0g fat · 5g carbs

Variations

Variation 1

Swap serrano for jalapeño to boost heat.

Variation 2

Fold in diced avocado for a creamy table salsa.