Recipe Details
Ingredients
-
5Hatch chile peppers, stems removed
-
1(28 ounce) candiced tomatoes
-
1(14.5 ounce) candiced tomatoes with roasted garlic
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½onion, roughly chopped
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¼cupchopped fresh cilantro
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1pinchgarlic powder, or to taste
Cooking 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
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories63 | |
| % 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.
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