Tuesday, June 12, 2012


1-2 chili peppers (Serrano or jalapeno)
1 28 oz. can diced tomatoes
1 bunch of cilantro
1 purple onion
1-2 limes juiced (about a tablespoon of juice / or more if desired)
1-2 garlic cloves
1 tsp. kosher salt
1 tsp. black pepper

**for more flavor roast peppers, garlic and onion.


Add one roasted or raw chili pepper, onion, garlic, lime juice, salt, pepper and cilantro. Pulse a few times until desired consistency is reached.  Add canned tomatoes and pulse one or two times.  Taste. If you need more heat - add the second pepper.  Serve fresh with tortilla chips.

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