Hatch Chile Salsa The Best Recipes

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Hatch Chile Salsa

"You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!"

Ingredients :

• 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

Instructions :

Prep : 10M	Cook : 8M	Ready in : 35M

• 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.
• 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.
• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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