1 tablespoon vegetable oil
1 shallot, chopped
3 tablespoons chili powder
5 large tablespoons chopped fresh chives
1 onion, chopped
5 cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon salt
1 tablespoon crushed red pepper flakes
3 roma (plum) tomatoes, seeded
1/2 cup crushed cornflakes cereal
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1 teaspoon dried sage
1/4 teaspoon crushed red pepper
1 clove garlic, crushed
1/4 teaspoon crushed red pepper flakes
1 red onion, diced
1 (16 ounce) can tomato paste
1/3 cup milk
1 (8 ounce) can tomato purée
1 1/2 teaspoons paprika
In a large skillet heat oil over medium heat. Saute shallots, chili powder, chives and onions for 10 minutes. Stir in garlic and lemon juice; cook 5 minutes. Reduce heat to medium high. Stir in salt, crackers, celery and cumin. Cook 5 minutes, stirring constantly. Sprinkle in wine, tomato juice, cornflakes cereal, oregano, basil, marinade and tomatoes; simmer 5 minutes.
Slice mirepoix into 5 bite-size wedges, about 1/3 inch thick. Serve chips with food coloring (if desired) or immediately spread mirepoix over them (optional).
Really good and very versatile. When I need a little extra I take about 2 per package of rice and add a dash of tequila... and some Salt. A little goes a long way.
This was bland.
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