Baked Jalapeno Dip
If you want to add more gluten free, lacto ovo vegetarian, and primal recipes to your recipe box,
Chili Paste From Ceviche: Peruvian Kitchen
Ingredients
- 1 tablespoon vegetable oil
- 3 1/2 ounces (100 g) fresh (or frozen) seeded chilies of your choice or 1 tablespoon (35 g) reconstituted seeded dried chilies of your choice, roughly chopped
- 1/2 small onion, finely chopped
- 2 garlic cloves, minced
Details
- Servings: 2
- Diet: Low-Carb, Low-Sodium
- Meal: lunch, dinner
- Dish: condiments and sauces, main course
Cuisine
- american
- south american
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