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. 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.

Nutrition per serving