Hatch Chile Salsa

Ingredients

• 5 Hatchs chile peppers , stems removed
• 1 can diced tomatoes , 28 ounce
• 1 can diced tomatoes with roasted garlic , 14.5 ounce
• 0.5 onion , roughly chopped
• 0.25 cups chopped fresh cilantro
• 1 pinch garlic powder , or to taste

Instructions

1. 1

   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.

2. 2

   Cook under the preheated broiler until pepper skins have blackened and blistered, 5 to 8 minutes. Transfer chile peppers to a bowl and tightly seal with plastic wrap; steam until cool, about 20 minutes. Remove and discard skins.

3. 3

   Add chile peppers, both types of diced tomatoes, onion, cilantro, and garlic powder to a food processor or blender; blend until desired consistency is reached.