I found this recipe on Recipetineats.com recently – it’s a powerful flavour hit (with a great chilli-heat-punch which I love)
- ▢ 1/4 cup chopped onion (white, brown or yellow)
- ▢ 1 tbsp jalapeño pepper , seeds removed, roughly chopped (fresh best, canned ok)
- ▢ 400g / 14 oz canned crushed tomato , best quality
- ▢ 4 oz / 120g canned diced green chillis (Note 1)
- ▢ 1/4 cup (packed) coriander , roughly chopped
- ▢ 1/2 tbsp+ lime juice
- ▢ 1 clove garlic , minced
- ▢ 1/2 tsp sugar
- ▢ 1/2 tsp salt
- ▢ 1/4 tsp black pepper
- ▢ 1/4 teaspoon ground cumin
- Place onion and jalapeno in the food processor first, then add remaining ingredients (start with 1/2 tbsp lime juice).
- Blitz to desired consistency – I like mine pretty smooth because you get better flavour out of the onion etc.
- Taste test with corn chip for salt and lime. Adjust if necessary.
- Refrigerate 1 hour before serving with corn chips, or other dippers (see in post for suggestions).
Recipe Notes (from recipetineats):
1. Canned Green Chiles – a popular Tex Mex ingredient sold in America not yet available in Australia. I bring back dozens every time I go to the US! Not spicy, more for smokey flavour. Tastes like chargrilled peppers (capsicum) which is a near perfect sun (except it’s red instead of green). Use the same quantity (about 1/3 cup). Or leave it out – still so so tasty. 2. Serve on the day, or refrigerate in a sealed container for up to 3 days. May need freshening up with freshly chopped coriander/cilantro and lime juice.