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Hatch Chile Salsa Recipe

Recipe by: COOKINGQUEEN75

"You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep10 m
  • Cook5 m
  • Ready In35 m
  • 1Set 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.
  • 2Cook 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.
  • 3Blend 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.
Ingredients
  • 8 servings
  • 63 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    63
    3%
  • Fat:
    0
    < 1%
  • Carbs:
    12.4
    4%
  • Protein:
    2.7
    5%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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