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.
- Prep Time: :15
- Cook Time: :20
- Category: Condiment
- Method: Broiler
- Cuisine: Mexican