Last night I tried a culinary experiment. After going out for some sweet mexican food, I was left with this idea for a dip salsa for nacho chips, so I decided to improvise and recreate it from memory.
An utter failure, if we look at it from the point of view of perfect reproduction of the restaurant’s salsa but…
It was sooooo yummy 🙂
2 yellow peppers, a head of garlic, half white onion, salt & freshly ground pepper.
Clean and cut the peppers in halves, put them on the grill. Cut the top of the garlic head, sprinkle with olive oil, wrap it loosely in tin foil and throw it on the grill. In the meanwhile, sautee the finely chopped onion until translucent. Flip the peppers after 10 minutes. Remove everything from the grill after another 10 minutes, plop out the garlic cloves and throw everything (peppers, garlic, onion) into a blender (I used a food processor, so the result was a bit coarser). Add some olive oil and salt while blending. Serve with organic tortilla chips.
Enthusiasm is guaranteed.