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Southwest Dipping Sauce
- 6 Fresh green chiles, roasted over wood chips, peeled
- 2 roasted bell peppers
- 3 Tablespoons Extra Virgin Spanish Olive Oil
- 2 Cloves garlic, crushed
- 3 Large fresh tomatoes, peeled and finely chopped
- 1 Cup shredded Longhorn or other cheese
- Sea Salt and additional heat to taste
Puree (liquefy) two roasted chiles and both bell peppers, the garlic, and
about 3/4 of one tomato (Ro-tel canned can be diced for this) in food
processor.
Combine with diced chiles, diced tomatoes and juice, and cheese.
Cover and chill. Warm some crusty bread. Serve.
BTW, after seeing folks on here sing the praises of Ro-tel tomatoes with
green chiles, I finally found some at the Ocean State Job Lot.
As usual, all praise was deserved. Ro-tel "brightens up" any relevant recipe.
At 0.59 a can, worth every penny. Now if I can get my grocery store to carry...
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