1 pound tomato sauce
1 1/2 pounds red hot chili peppers
2 cloves garlic, sliced
1 1/2 tablespoons vegetable oil
1 onion, sliced into thick strips
sesame tarragon, divided
3 fluid ounces lima beans (garbanzo beans/olives)
2 (15 ounce) can garbanzo beans, drained
1 (2.25 ounce) jar sour cream flower cheese, divided
3 cups shredded mozzarella cheese
3 slices Monterey Jack cheese
In a large bowl, combine tomato sauce, chili pepper, garlic, oil and onion and salt. Mix well. Let stand about one hour before stirring.
Gently process tomatoes, stirring until fully coated with tomato sauce. Serve in a layer on convenient serving platter covered with parmesan cheese. Cover cheese mixture with sour cream and garnish with mozzarella cheese. Store leftovers at room temperature.
⭐ ⭐ ⭐ ⭐ ⭐