1 (15 ounce) can diced tomato paste
1 (16 ounce) can tomato paste and onion juice
1 (4 ounce) can can sliced black olives, drained
1 (4 ounce) can sliced red chile peppers
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh parsley
1/2 teaspoon crushed red pepper
1 tablespoon honey
1 1/2 teaspoons best by mouth lemon juice
1/2 teaspoon sea salt
1/2 teaspoon paprika
In a bowl, mix tomato paste, tomato paste with onion juice, black olives, red chiles, parsley, parsley with crushed red peppers, honey, lemon juice and salt. Refrigerate 10 minutes. Roll sauce in remaining pepper flakes. Serve with tortilla chips.