This quick and easy Hatch chile salsa is great on tortilla chips!
Prep Time::10 mins
Cook Time::5 mins
Additional Time::20 mins
Total Time::35 mins
Servings::8
Ingredients
5 Hatch chile peppers, stems removed
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with roasted garlic
½ onion, roughly chopped
¼ cup chopped fresh cilantro
1 pinch garlic powder, or to taste
Directions
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.