Title: Southwest Dipping Sauce
Categories: None
Yield: 1 servings

6 Fresh green chiles; roasted
-over wood chips, peeled
2 Roasted bell peppers
3 tb Extra Virgin Spanish Olive
-Oil
2 Cloves garlic; crushed
3 lg Fresh tomatoes; peeled and
-finely chopped
1 c Shredded Longhorn or other
-cheese
Sea Salt and additional heat
-to taste

Puree (liquefy) two roasted chiles and both bell peppers, the garlic, and
about 3/4 of one tomato (Ro-tel canned can be diced for this) in food
processor. Combine with diced chiles, diced tomatoes and juice, and cheese.
Cover and chill. Warm some crusty bread. Serve.

Posted to CHILE-HEADS DIGEST by GarryMass@aol.com on Jun 29, 1999,
converted by MM_Buster v2.0l.