Ingredients
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10 roma tomatoes
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500 ml low-fat sour cream
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2 cups cheese, mozzarella cheddar and monteray jack mix
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2 cups refried beans (fresh or canned)
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5 large fresh garlic cloves, chopped fine
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2 green bell peppers, seeds and pith removed, chopped fine
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6 scallions, chopped with greens
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1 medium zucchini, chopped fine
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1 lime, juice of
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3 -4 tablespoons extra virgin olive oil
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1 cup flat-leaf Italian parsley, chopped
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1 bunch cilantro, chopped
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salt and pepper
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cayenne pepper, to taste
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1 medium carrot, shredded on medium holes
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2 red bell peppers, seeds and pith removed, chopped fine
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10 jalapeno peppers, seeds and pith removed
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2 yellow bell peppers, seeds and pith removed, chopped fine
Instructions
- Shred cheeses, blend and set aside.
- Scald tomatoes, remove skins and chop; add to large mixing bowl.
- Clean pith and seeds from red, green and yellow peppers -- Chop medium and add to bowl.
- Chop garlic cloves and scallions with greens and add to bowl.
- Shred carrot on medium grate and add to bowl.
- Chop and add herbs to bowl; use the entire bunch of cilantro; and half bunch of parsley.
- Add other seasonings to bowl.
- Cut 10 jalapeno peppers in half, lengthwise, remove pith and seeds.
- Roast and peel 5 (10 halves) jalapeno peppers, cut into strips and chop; add to bowl.
- Cut raw jalapeno peppers into strips and chop medium; set aside.
- Add olive oil lime juice to bowl.
- Combine ingredients in the bowl and mix well.
- Set in refrigerator to blend flavours.
- Next day: Heat refried beans; serve salsa, cheeses, sour cream, raw jalapeno peppers and beans each in their own bowl.
- Serve with Tortilla chips or grilled pita bread, cut into triangles.