Roasted Hatch Chile Tomato Salsa
Roasted Hatch Chile Tomato Salsa blends smoky, fire-kissed peppers with bright, juicy tomatoes and a hint of garlic for a balanced, medium heat. Fresh cilantro and onion keep each bite lively and clean, perfect with tortilla chips or spooned over tacos and grilled meats. Serve it at game day gatherings, summer cookouts, or as a make-ahead snack for the week.
- Prep10 mins
- Cook5 mins
- Serves8
- DifficultyEasy
- 1
Position an oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil.
- 2
Place the chile peppers on the prepared baking sheet.
- 3
Broil until the pepper skins are blackened and blistered, 5 to 8 minutes.
- 4
Move the chile peppers to a bowl; cover tightly with plastic wrap and let them steam until cool, about 20 minutes. Remove and discard the chile pepper skins.
- 5
Add the chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder to a food processor or blender; pulse until you reach the desired consistency.
- Calories 30.87 kcal Low Source
- Protein 0.93 g Low Source
- Carbs 6.27 g Moderate
- Total Fat 0.02 g Low Source
- Saturated Fat 0.0 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 0.0 mg Low Source
- Sodium 178.76 mg Moderate
- Fiber 1.0 g Low Source
- Sugar 2.9 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 3.34 mg Low Source
- Iron 0.05 mg Low Source
- Potassium 97.25 mg Low Source
- Vitamin A 7.48 mcg_rae Low Source
- Vitamin C 20.35 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Tomatoes 🍅
- Garlic 🧄
- Onions 🧅