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Ingredients35 m servings 63 cals
Original recipe yields 8 servings
- 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.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 63 calories; 0 g fat; 12.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 178 mg sodium. Full nutrition
ReviewsRead all reviews 3
I thought this was great, though I substantially cut back on the tomatoes (one 15-oz can) based on other reviews. (Note that this change made it quite spicy, by upping the ratio of peppers to to...