This quick and easy Hatch chile salsa recipe is great on tortilla chips.
Hatch Chile Salsa
This quick and easy Hatch chile salsa recipe is great on tortilla chips.
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
Instructions
- Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Arrange chile peppers on the prepared baking sheet.
- Cook under the preheated broiler until pepper skins blackened and blistered, 5 to 8 minutes.
- Transfer chile peppers to a bowl; tightly seal with plastic wrap and steam until cool, about 20 minutes. Remove and discard chile pepper skins.
- Combine chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in the bowl of a food processor or blender; pulse until reaches desired consistency.
