Name: Hatch Chile Salsa
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Hatch chile peppers, stems removed - 5; Diced tomatoes - 1 (28 ounce) can; Diced tomatoes with roasted garlic - 1 (14.5 ounce) can; Onion, roughly chopped - ½; Chopped fresh cilantro - ¼ cup; Garlic powder, or to taste - 1 pinch

Ingredients for - Hatch Chile Salsa

1. Hatch chile peppers, stems removed 5

2. Diced tomatoes 1 (28 ounce) can

3. Diced tomatoes with roasted garlic 1 (14.5 ounce) can

4. Onion, roughly chopped ½

5. Chopped fresh cilantro ¼ cup

6. Garlic powder, or to taste 1 pinch

How to cook deliciously - Hatch Chile Salsa

1 . Stage

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.

2 . Stage

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.

3 . Stage

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.