AuthorHeather BlakeCategoryCondiments, Dairy free, Dips, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerGarden veggies provide water to hydrate, enzymes to optimize digestion, phytonutrients to provide energy and antioxidants, and a burst of flavors to brighten your day!
28 oz organic, fire-roasted diced tomatoes
½ organic green bell pepper, chopped
½ onion (I used Vidalia), chopped
3 small jalapenos, seeds remove and chopped
¾ cup fresh cilantro
1 tomatillo (provides a slightly smokey flavor)
3 garlic cloves, minced
1 lime, juiced
¾ tsp coarse sea salt
½ tsp cumin
1
Combine all ingredients in food processor.
Pulse several times, until combined, but still chunky.
Serve with baked corn tortilla chips!
Ingredients
28 oz organic, fire-roasted diced tomatoes
½ organic green bell pepper, chopped
½ onion (I used Vidalia), chopped
3 small jalapenos, seeds remove and chopped
¾ cup fresh cilantro
1 tomatillo (provides a slightly smokey flavor)
3 garlic cloves, minced
1 lime, juiced
¾ tsp coarse sea salt
½ tsp cumin
Directions
1
Combine all ingredients in food processor.
Pulse several times, until combined, but still chunky.
Serve with baked corn tortilla chips!
