Salsa

This dip turned out quite zesty....I was pleased.  It's probably not usual to grind the roasted veggies in a food processor, but I wanted all my flavors to really blend together.  I used the second can of diced tomatoes to return a bit of chunky texture to the final mix.  It was kind of a cross between my mole sauce and salsa really.

The sauce ended up quite a dark color....but that will happen when you have a ton of peppers and cilantro...ehehehe.  Hmmm.....I bet this would make an amazing pizza sauce....but then I think just about anything would make a neat pizza sauce.  ;)


Salsa

1 sweet onion
1 banana peppers
3 ancho peppers
6 jalapeno peppers
1/2 cup cilantro
1 tbls diced garlic
1 14 oz can no salt added petite diced tomatoes
1/4 cup lime juice
1 tsp cajun seasoning
1 tsp Mrs. Dash chipotle seasoning
1 tbls sugar*
1/4 tsp red pepper flakes
1/4 tsp black pepper
1 14oz can no salt added petite diced tomatoes, drained

Slice up peppers and onions and roast under the broiler for about 10 minutes, until they have a nice color. Toss roasted vegetables into food processor with garlic, cilantro, and tomatoes and grind until relatively smooth. Transfer mixture to a saucepan adding in all remaining ingredients except the second can of drained diced tomatos and stir well. Over medium heat bring mixture to a simmer and cook for 15 minutes or so. Stir occasionally.  Remove from heat and stir in drained petite diced tomatoes.  Serve with tortilla chips.  Dip away!

*Instead of using sugar I tossed in a pack of Truvia.