Hatch Chile Salsa
It’s Hatch chile season! One of my favorite times of year, when the local supermarkets bring out the giant drum roasters and start turning fresh green chiles from nearby Hatch, New Mexico.
- Prep Time: :15
- Cook Time: :20
- Total Time: :35
- Yield: 8 1x
- Category: Condiment
- Method: Broiler
- Cuisine: Mexican
Ingredients
Units
Scale
- 5 Hatch chile peppers, stems removed
- 1 (28 ounce) can diced tomatoes
- 1 (14.5 ounce) can diced tomatoes with roasted garlic
- 1/2 onion, roughly chopped
- 1/4 cup chopped fresh cilantro
- 1 pinch garlic powder, or to taste
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
- Cook under the preheated broiler until the skin of the peppers has 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 Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Notes
- Per Serving: 63.3 calories; protein 2.7g 6% DV; carbohydrates 12.4g 4% DV; fatg; cholesterolmg; sodium 178.2mg 7% DV.
Find it online: https://goingmywayz.com/hatch-chile-salsa/