Sunday, June 12, 2011
2-6 Jalapeno Peppers
1+ tablespoon chopped garlic
apple cider vinegar
Tortilla chips for dipping
I use a food processor for this recipe. Vary the speed/ pulse to get desired chopped consistancy of vegetables.
It is difficult to gauge the heat of jalapeno peppers, so start with one pepper and add more to desired heat intensity.
Wash and trim ends off of peppers and tomatoes. husk and trim the tomatillos. Peel onions down to the good part.
Since I don't have (gasp!) a garlic press, I used pre-chopped fresh garlic from a jar.
Cover and allow to set in refrigerator at least an hour- the flavors need to mingle.
This is a great summer snack- and fairly low in calories!