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Ingredients
- 2 lbs. ripe tomatoes
- 4 chili peppers—we used 2 poblano and 2 jalapeno
- 1/2 onion
- 2 tsp. ARIZONA DREAMING
- 1 tsp. PENZEYS MINCED GARLIC
- 1/4-1 tsp. salt (optional, to taste)
- 1-2 TB. oil (we used corn oil)
- 1-2 tsp. ARIZONA DREAMING
- 1 TB. water
- 1/2 Cup mayo regular or light
- 2-3 TB. milk or buttermilk (for extra tangy)
- 1-3 tsp. lemon juice or red wine vinegar (use the larger amount if not using salt)
- 1/4-1 tsp. salt (optional)
- 2 eggs
- 3 corn tortillas
- 1-2 tsp. oil (we used corn oil)
- 1/4-1/2 Cup salsa (if using prepared salsa, add 1 tsp. ARIZONA DREAMING for extra flavor)
Preparation
Step 1
Salsa: Bring a small pot of water