Preheat your oven to 450°F (232°C) if roasting the chiles yourself.

Place the Hatch green chiles on a baking sheet and roast for 20-25 minutes, turning occasionally until the skins are blistered and charred.

Remove the chiles from the oven and place them in a bowl covered with plastic wrap to steam for about 10 minutes.

Once cooled, peel the skins off the chiles, remove the stems and seeds, and chop them coarsely.

In a blender or food processor, combine the roasted chiles, tomatillos, onion, garlic, cilantro, lime juice, salt, black pepper, cumin, and olive oil.

Blend until smooth or to your desired consistency.

Taste and adjust seasoning if needed.

Transfer the salsa verde to a bowl and let it sit for at least 30 minutes to allow the flavors to meld before serving.