6 - 8
bag Organics® Blue Corn Tortilla Chips
red bell peppers, grilled
large sweet onion, grilled
lb grape tomatoes, grilled
garlic cloves, grilled
tbsp fresh dill
tsp black pepper
tsp cayenne pepper
tsp chili powder
tsp ground cumin
lemon, freshly squeezed juice
tbsp olive oil
Heat a large cast iron frying pan or griddle. Place the peppers, garlic, onion and tomatoes on the griddle to form a nice char. When the onion has softened slightly, slice the onion and allow a nice char to from.
Let the vegetables cool slightly, remove the garlic from its skin and slice the peppers and remove the seeds if you like less heat from the salsa.
Place all of the cooled vegetables in a food processor, along with the spices, fresh dill, anchovies, lemon juice, honey and olive oil.
Process until the desired consistency is reached.
Refrigerate until ready you are ready to serve and store any leftover salsa in the refrigerator.
Serve alongside Organics® Blue Corn Tortilla Chips.