Ingredients
Units
Scale
- 2 red bell peppers - grilled
- 1 large sweet onion - grilled
- 1 lb. grape tomatoes - grilled
- 6 cloves garlic - grilled
- 1 jalapeno - grilled
- 1 Italian long hot pepper - grilled
- 3 anchovies
- 2 tbs. fresh dill
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1/2 tsp. chili powder
- 1/2 tsp. ground cumin
- 2 tbs. honey
- Juice of 1/2 fresh lemon
- 2 tbs. olive oil
- 1 bag of Mission Organics® Tortilla Chips
Instructions
- Heat a large cast iron frying pan or griddle. Place the peppers, garlic, onion and tomatoes on the griddle to form a nice char. When the onion has softened slightly, slice the onion and allow a nice char to from.
- Let the vegetables cool slightly, remove the garlic from its skin and slice the peppers and remove the seeds if you like less heat from the salsa.
- Place all of the cooled vegetables in a food processor, along with the spices, fresh dill, anchovies, lemon juice, honey and olive oil.
- Process until the desired consistency is reached.
- Refrigerate until ready you are ready to serve and store any leftover salsa in the refrigerator.
- Serve alongside Mission Organics Tortilla Chips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Appetizer
