A dip, a taco sauce, a salad dressing or a seasoning for many other dishes.
Place all of the ingredients in a food processor or blender. Blend until smooth.
* For a milder taste, pepperoncini can be substituted for the green chilies. Remove stems and seeds
and save the pickling juice for salad dressings, pasta sauces and other recipes.
To make a tangy and different salsa, add 2 medium fresh ripe chopped tomatoes to this recipe.
Refrigerate leftover sauce.
4 servings, each: Calories 48.3, Fat 0.13 g (2% cff), Carbohydrate 11.54 g, Protein 0.53 g.
¼ C chopped fresh cilantro
1 4 oz. can chopped green chilies*
¼ C fresh lime juice
2 cloves garlic
1 T onion
2 t honey
½ t oregano
¼ t cumin
black pepper, fresh ground, to taste
1/4 C water
| ©2002 Dr. Neal Pinckney |  |
Healing Heart
Foundation www.kumu.org |