200 g fettuccine |
1 tablespoon pure wesson canola oil |
2 jalapeno peppers, washed and sliced |
1/2 medium zucchini, washed and cut into juliennes |
1 small red bell pepper, washed, halved, de-seeded and cut into juliennes |
1 small yellow bell pepper, washed, halved, de-seeded and cut into juliennes |
1 small green bell pepper |
2 tablespoons chili-flavored olive oil |
8 -10 tortilla chips |
1 cup grated mozzarella cheese |
4 garlic cloves, peeled, washed and crushed |
1 small onion, peeled, washed and chopped |
2 fresh red chilies, stems removed, washed and chopped |
1/2 small green bell pepper, washed, de-seeded and chopped |
fresh coriander leaves, washed and chopped finely |
1/2 teaspoon cumin seed, dry roasted and ground to a powder |
1 1/2 tablespoons oil |
1 teaspoon red chili powder |
1 cup tomato puree |
salt |
1 tablespoon fresh lemon juice |
