Hatch Chile Salsa

Name: Hatch Chile Salsa
Total time: 25 min
Yield: 8 Servings
Ingredients: 5 Hatch chile peppers, stems removed; 🧅 ½ onion, roughly chopped; ¼ cup chopped fresh cilantro; 🍅 1 (28 ounce) can diced tomatoes; 🍅 1 (14.5 ounce) can diced tomatoes with roasted garlic; 1 pinch garlic powder, or to taste

Cost $7, save $5

Source: Recommended by CookPal

25 Min
8 Servings
$7

Hatch Chile Salsa

Cost $7, save $5

Source: Recommended by CookPal

25 Min
8 Servings
$7

INGREDIENTS

Vegetables
- 5 Hatch chile peppers, stems removed
- 🧅 ½ onion, roughly chopped
- ¼ cup chopped fresh cilantro
Canned Goods
- 🍅 1 (28 ounce) can diced tomatoes
- 🍅 1 (14.5 ounce) can diced tomatoes with roasted garlic
Spices
- 1 pinch garlic powder, or to taste

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

Calories

3
Protein
12
Carbs
0
Fats

💡 You can adjust the spiciness by using more or fewer Hatch chile peppers.Make ahead and store in the refrigerator for up to five days.This salsa pairs perfectly with tortilla chips, tacos, or grilled meats.