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Ingredients
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5 Hatch chile peppers, stems removed
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1 (28 ounce) can diced tomatoes
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1 (14.5 ounce) can diced tomatoes with roasted garlic
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½ onion, roughly chopped
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¼ cup chopped fresh cilantro
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1 pinch garlic powder, or to taste
Directions
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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.
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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.
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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.
Nutrition Facts (per serving)
63 | Calories |
12g | Carbs |
3g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 63 | |
% Daily Value * | |
Sodium 178mg | 8% |
Total Carbohydrate 12g | 5% |
Dietary Fiber 2g | 9% |
Total Sugars 5g | |
Protein 3g | 5% |
Vitamin C 9mg | 10% |
Calcium 37mg | 3% |
Iron 2mg | 12% |
Potassium 151mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.