This quick and easy Hatch chile salsa is great on tortilla chips!
Ingredients
- 5 Hatchs chile peppers , stems removed
- 1 , 28 ounce
- 1 , 14.5 ounce
- ½ onion , roughly chopped
- 0.25 cups chopped fresh cilantro
- 1 pinch garlic powder , or to taste
Instructions
-
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
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
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.
Nutrition Facts
Per serving
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