Red Pepper Dip With Taco Chips |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
A great snack or starter to a Mexican Fiesta. Ingredients:
2 tablespoons olive oil |
1 medium onion, chopped |
3 tablespoons diced green chilies |
2 teaspoons ready-to-use chopped garlic |
2 (12 ounce) jars roasted red peppers, drained |
1/2 cup thick & chunky salsa |
2 tablespoons red wine vinegar |
1 tablespoon brown sugar |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1 (12 count) yellow taco shells |
salt |
Directions:
1. Heat oil in medium skillet.
2. Add onion, diced green chiles and garlic.
3. Cook until onion begins to brown, about 4-5 minutes.
4. Place cooked onion mixture into a food processor along with red peppers, salsa, vinegar, brown sugar, cumin, and salt.
5. process until mixture is pureed.
6. Transfer to bowl and cover tightly.
7. Chill at least 1 hour or up to 2 days.
8. FOR TACO CHIPS: Preheat oven to 350°.
9. Place taco shells on a baking sheet and bake 10 minutes.
10. Remove from oven and gently break into pieces.
11. Sprinkle with salt, if desired.
12. Serve with dip.
|
|