Ingredients Weight Measure
Tomatoes, ripe 4 ea.
Red bell peppers, large 2 ea.
Yellow onion, medium 1 ea.
Jalapeños 4 ea.
Garlic cloves 8 ea.
TABASCO® brand Chipotle Pepper Sauce 1/2 cup
Cilantro 1 bunch
Cumin, ground 4 tsp.
Kosher salt 2 tsp.
Black pepper, freshly ground 1 tsp.
Limes, juice of 2 ea.


  1. Roast the tomatoes, red bell peppers and onion either in a 400°F oven or on the grill until the skins of the tomatoes and peppers are slightly blackened and the onion is soft.
  2. Roast the jalapeños and garlic in a cast iron skillet on the stovetop or place the skillet on the grill. Roast until jalapeño skin is slightly charred and garlic cloves are soft.
  3. Peel and seed the tomatoes; peel the red pepper and garlic. Combine all ingredients in a food processor and process until mixture is an even consistency.
  4. Serve with chips as an appetizer or as an accompaniment to grilled shrimp, chicken or pork.

Yield: 12-15 servings