Thought you'd never get to eat chips & salsa again? You can!
Remove stem & seeds from the red pepper and slice into large pieces. Coat with olive oil, place on a baking sheet with parchment paper and broil in the oven for about 1-3 minutes. Watch it carefully so it doesn't burn! Go for a nice bubbly, slightly browned skin. Remove from oven.
Chop your other pepper and onion into large pieces. Wash your cilantro. Discard the longest parts of the stem, and pat dry with a paper towel.
Put roasted pepper into a food processor. Blend until it's somewhat smooth.
Add yellow pepper, onion, garlic, and cilantro and blend until the pieces are in small chunks, about 1-2 minutes (more or less depending on how robust your food processor is).
Add salt to taste. Serve with tortilla chips or over tacos!
Make a double batch and freeze it in 1/4c. or 1/2 c. sizes to make low histamine nacho sauce later!
0 servings