Mexibrechetta
Submitted by: Cathy O
This recipe contains chipotle peppers, which are smoked and dried jalapenos. Look for them with the other Mexican ingredients in your supermarket.
Ingredients
- 1 28-oz. can petite diced tomatoes
- 1 4-oz. can chipolte peppers in adobo sauce
- 1 8-oz. jar roasted red bell peppers
- 1/3 cup finely chopped sweet onion
- 2 tablespoons fresh lime juice
- 8 oz. Mexican crumble cheese (optional)
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Method
Drain diced tomatoes in a strainer, stirring gently to remove liquid; discard liquid. Place drained tomatoes, along with chipotle peppers and roasted bell peppers in a food processor. Cover and process until finely chopped. Transfer to a bowl; stir in onion and lime juice. If desired, serve topped with cheese.
Notes: May use as dip for chips, toast, or crackers or as topping as a replacement for salsa. This recipe is pretty hot - reduce the amount of chipotle to lessen the heat.
Number of Servings: 12
Submitted by: Cathy O ( See all of Cathy O Recipes )
