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Hatch Chile Salsa


"You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!"
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35 m servings 63 cals
Original recipe yields 8 servings

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  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.
  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.
  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.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 63 calories; 0 g fat; 12.4 g carbohydrates; 2.7 g protein; 0 mg cholesterol; 178 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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...

definitely no heat and to much tomatoes.

A well rounded and tasty salsa. Hatch Chile's have a bit more kick than an Anaheim Chile.