You’ll think you’re in Mexico when you eat this easy, quick, no-cook Hatch Chile Salsa. Great on tortilla chips! Try this.
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
- 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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Recipe by: COOKINGQUEEN75
Image Credit: Pixabay