Ingredients

The following ingredients have 7 Servings
  • 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
  • ½ tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. cayenne pepper
  • ½ tsp. chili powder
  • ½ tsp. ground cumin
  • 2 tbs. honey
  • Juice of ½ fresh lemon
  • 2 tbs. olive oil
  • 1 bag of Mission Organics® Tortilla Chips

Instruction

  • 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.