European Kitchen - 265

Mexican dip (salsa)

2 tablespoons of vegetable oil

1 finely chopped onion

4 tomatoes, peeled and chopped

1 green finely chopped

1 chopped hot green pepper

2 minced garlic cloves

1/2 cup of tomato puree

A teaspoon of sugar

1 tablespoon sriracha (hot sauce)

1 teaspoon cumin

A teaspoon of hot red pepper powder

1 tablespoon of dried thyme

1/4 cup chopped green coriander

Tortilla bread

Garlic powder

Italian herbs

paprika

Vegetable oil