This quick and easy Hatch chile salsa is great on tortilla chips
Prep Time
20 mins
Dificult
Medium
Servings
35 mins
Ingredients
Instructions
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.
Cook under the preheated broiler until pepper skins have 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 chile peppers
both types of diced tomatoes
onion
cilantro
and garlic powder in a food processor or blender until desired consistency is reached.