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Roasted Hatch Chile Salsa

Yield Serves 12 (serving size: 1/4 cup)

Ingredients

  • 3 Hatch chiles
  • 1 pound tomatoes
  • 4 medium shallots, peeled
  • 3 unpeeled garlic cloves
  • 2 tablespoons chopped fresh cilantro
  • 2 1/2 tablespoons fresh lime juice
  • 3/4 teaspoon kosher salt

Nutrition Information

  • calories 34
  • fat 0.2 g
  • satfat 0.0 g
  • sodium 185 mg

How to Make It

  1. Preheat broiler to high. Place chiles, tomatoes, shallots, and garlic cloves on a baking sheet. Broil vegetable mixture for 10 minutes or until charred, turning once after 5 minutes. Remove chiles from pan. Place in a paper bag; fold to close tightly. Let stand 15 minutes. Remove skins, tops, and seeds from chiles; discard. Remove skins from garlic; discard. Place chiles, garlic, tomatoes, shallots, cilantro, lime juice, and kosher salt in the bowl of a food processor; pulse 10 times or until mixture is well combined.