Hatch Chile Salsa

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

Step: 1

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.

Step: 2

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.

Step: 3

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.

Per Serving: 63 calories; protein 2.7g; carbohydrates 12.4g; sodium 178.2mg.

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