- 8
Ingredients
- 2 red bell peppers
- 1 (4 oz) jar oil-pack-sun-dried tomatoes
- 2 garlic cloves
- 2 teaspoons cumin
- 1/4 cup chopped fresh cilantro
- 1 to 2 pickled jalapeno chilies, coarsely chopped
- 1 bunch green onions, white part only, chopped
- 6 ounces cream cheese, softened
- 1/2 teaspoon salt
Preparation
Step 1
Heat oven to broil. Cut the bell peppers into halves and discard the seeds. Place cut side down on a baking sheet. Broil until the tops are black. Place in a non-recycled brown paper bag or a sealable plastic food storage bag. Let stand for 10 to 15 minutes. Remove the skin from the bell peppers. Cool and press peppers between paper towels to remove excess moisture.
Drain the tomatoes and pat dry. Process the roasted bell peppers, tomatoes, garlic, cumin, cilantro, chilies, green onions, cream cheese, and salt in a food processor until smooth. Adjust the seasonings, adding additional jalapeno chilies if desired. Serve with blue corn tortilla chips.
Note: You may use 1 4 oz. jar of roasted peppers instead of roasting your own peppers.