Sunday, January 22, 2012


I love chips and salsa & that's all I have to say about that.


1 14.5oz Mexican style stewed tomatoes
1 6oz can tomato paste
1 tsp chipotle chile powder
1 tsp cayenne pepper
1/2 tsp paprika
1/2 tsp cumin
1 heaping tbsp minced garlic
2oz red habanero hot sauce
1 medium onion
1 large bell pepper (I had leftover halves of a bell pepper trinity so I used those), chopped
8 tomatillos
10 jalapenos
1 medium onion
1/4 cup cilantro
2 tbsp lime juice


In a medium pot, combine stewed tomatoes, tomatillos (whole, outer skin removed), bell pepper, garlic, spices, and tomato paste. Bring to a boil, reduce heat and cook until tomatillos turn slightly golden. Pour in blender and set on grate, low speed. Blend until there are no large chunks of tomatillo or stewed tomato. 

Mince jalapenos (stems removed) and cilantro (roughly 1/2 the bunch) in a food processor, finely chop onion, and add all remaining ingredients to tomato mixture. Best if refrigerated for a few hours.


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