Combine in large saucepan:
- 2 whole cloves fresh garlic
- 2 Thai chili peppers (sliced with seeds removed)
- 1/4 white onion (separated into petals)
- 1 oz thyme
- 3/4 oz oregano
- 4 vine ripe tomatoes (cut into fourths)
Saute with olive oil on medium heat until the tomatoes soften and onions and tomatoes have browned edges. For those less inclined towards spicy foods use only one Thai chili peppers.
Combine in a large pot with:
- 4 oz of tortilla chips
- 1 qt chicken stock
Bring to a boil and then blend until smooth.
Top with a drizzle of black bean puree, chopped scallions and crumbled cotija cheese. Serve with shrimp chips sprinkled with salt and togarashi for a crunchy and colorful side.
- 2 whole cloves fresh garlic
- 2 Thai chili peppers (sliced with seeds removed)
- 1/4 white onion (separated into petals)
- 1 oz thyme
- 3/4 oz oregano
- 4 vine ripe tomatoes (cut into fourths)
Saute with olive oil on medium heat until the tomatoes soften and onions and tomatoes have browned edges. For those less inclined towards spicy foods use only one Thai chili peppers.
Combine in a large pot with:
- 4 oz of tortilla chips
- 1 qt chicken stock
Bring to a boil and then blend until smooth.
Top with a drizzle of black bean puree, chopped scallions and crumbled cotija cheese. Serve with shrimp chips sprinkled with salt and togarashi for a crunchy and colorful side.
Makes about 6 servings.
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