Ingredients
5 Hatch chile peppers, stems removed
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can diced tomatoes with roasted garlic
½ onion, roughly chopped
¼ cup chopped fresh cilantro
1 pinch garlic powder, or to taste
Directions
1
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.
2
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.
3
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.