 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
I made this for an as a dip for an enchilada party and everyone raved about it. We used tomatoes, peppers and tomatillos from our garden, so we could make lots of it. A friend gave me the general instructions for how to make this and I deleted most of the heat, as most of the guest don't do HOT. Read more . I've made it a few times since, for snacking. It's good fresh but is still good the next day. Use as a dip or over Mexican/Southwestern dishes. Ingredients:
1 medium white onion, lightly chopped |
8-12 stems of fresh cilantro, lightly chopped |
1-3 serrano peppers, seeded, cut into pieces |
3-4 fooled you (no heat) jalapenos, seeded or 1-2 regular, seeded, cut into pieces |
8-10 key limes, juiced, with seeds removed or 2 large limes, juiced |
1 cup washed and quartered tomatillos |
1 clove garlic, minced |
salt to taste |
2-21/2 lbs. roma tomatoes, finely chopped |
Directions:
1. Add all ingredients, except tomatoes, to a food processor and coarsely grind.
2. Stir in tomatoes and serve with tortilla chips.
3. Add more lime juice, cilantro, onion or peppers to personal taste.
4. (I like mine with lots of lime, not so heavy on the cilantro and low heat.)
|
|