Time
35 min
Serving
8 persons
Calories
63
This quick and easy Hatch chile salsa is great on tortilla chips!
Ingredients
- Hatch Chili peppers: 5 piece (stems removed)
- tomatoes: 1 can (28 ounce can, diced)
- tomatoes with roasted garlic: 1 can (14.5 ounce can, diced)
- onion: 0.5 piece (chopped)
- fresh cilantro: 0.25 cup (chopped)
- pinch garlic powder: 1 piece (to taste)
Metric Conversion
Stages of cooking
-
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; place chile peppers onto the foil.
-
Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
-
Blend roasted chile peppers, both types of diced tomatoes, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
