Ingredients
8
8 servings
- •5 Hatch chile peppers, stems removed
- •1 (28 ounce) can diced tomatoes
- •1 (14.5 ounce) can diced tomatoes with roasted garlic
- •0.5 onion, roughly chopped
- •0.25 cup chopped fresh cilantro
- •1 pinch garlic powder, or to taste
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.
Nutritional Facts
Per 8 servings
- Calories: 63
- Carbohydrate: 12g
- Fiber: 2g
- Protein: 3g
- Sugar: 5g
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