Green Chile and Tomato Salsa - GF, EF, DF, SF, CF, OF, NF

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Green Chile and Tomato Salsa

 

6 to 7  fresh green Chile peppers, Anaheim or Hatch, roasted and peeled

1         jalapeño peppers, roasted (optional), or 2

½        teaspoon salt

½ teaspoon black pepper

3         cloves garlic, finely diced, or ½ teaspoon of garlic powder

1         14.5-ounce can whole tomatoes

¼        cup diced , if you wish more peppery skip these tomatoes

 

Roast peppers in oven 350F., flip halfway through, you wish a bubble and starting to blacken skin, 4-6 minutes each side, remove place in a plastic bag, let cool, peal off skin, can use seeds or not.

Easy, just put everything in the food processor and mix, leave it chunky!

No need to buy it at a grocery store or farmer’s market.

Make it yourself.

Enjoy