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Salsa Recipe | |
Mexican Dips | |
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Ingredients:
2 green bell peppers4 tomatoes 4-6 chilies 1 tbsp tomato paste 2-4 cloves garlic 1 tsp sugar salt to taste 1 tbsp vinegar
Directions:
PIERCE THE BELL PEPPERS AT THE STEM END WITH A FORK AND ROAST OVER A NAKED FLAME TILL BLACK ALL OVER.ENCLOSE IN A ZIPLOCK BAG TILL COOL,THEN TAKE OFF THE SKIN AND REMOVE THE SEEDS AND PUT IN THE BOWL OF A FOOD PROCESSOR.ROAST THE TOMATOES IN A SIMILAR MANNER AND GENTLY TAKE OFF THE SKIN. ADD TO THE FOOD PROCESSOR WITH THE REST OF THE INGREDIENTS AND PULSE A FEW TIMES TILL THE MIXTURE IS ROUGHLY CHOPPED.SERVE WITH CORN CHIPS. THIS CAN BE SUCCESSFULLY FROZEN FOR 3 MONTHS AND THEN DEFROSTED IN A MICROWAVE OVEN
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