Description
A smoky, spicy sipepper-based sauce used in many Mexican dishes. Perfect on tacos, enchiladas, nachos—or even breakfast eggs.
Ingredients
1 large or 3 small red bell peppers
2 medium tomatoes
1/2 onion
2–3 garlic cloves
1 jalapeño, serrano, or 1 tbsp chipotle sauce
1 cup cilantro, chopped
1 tsp cumin powder
1/4 tsp paprika or Kashmiri chili powder
1 tbsp lemon juice
Salt to taste
Instructions
1. Roast red pepper, tomato, onion, garlic, and chili in air fryer at 400°F for 20 minutes, removing garlic, onion, and chili at the 10-minute mark.
2. Let veggies cool. Remove skins from tomatoes, peppers, garlic, and deseed chili.
3. Add veggies, cilantro, spices, lemon juice, and salt to blender.
4. Blend until smooth. Adjust seasoning as needed.
5. Store in airtight container for up to 1 week or freeze in small portions.
Notes
Adjust chili to preferred heat level.
Great as dip, drizzle, or enchilada base.
For creamier version, blend with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sauce
- Method: Roasting, Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tbsp
- Calories: 35
- Sugar: 3g
- Sodium: 90mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg