Tomato Jalapeño Dip

Were huge fans of spicy schugs here. I'm not really into making my food spicy though, since not everyone is into it. But having a spicy addition to food is a must. Or even just to spread on bread!!

I’ve shared a few versions of spicy dips in the past but here is a more mild version mixed with tomato. It gives the schug a much sweeter flavor, although still spicy of course!

• 8 jalapeño, tops removed

• 2-3 roma tomatoes

• 1/4 of a preserved lemon

• 2 garlic cloves

• 3/4 cup cilantro leaves, packed

• Salt

• Olive oil, for serving

DIRECTIONS:

1. Start by cutting your jalapeños in thirds and set aside. Remove inside part of the tomatoes as well and set aside.

2. In a high speed blender or food processor, combine cilantro, preserved lemon and garlic then process until mostly fine.

3. Add tomatoes and jalapenos then process until desired consistency is reached. I like mine still somewhat piecy so i pulse and scrape the sides of the blender a few times.

4. Salt it at the end. Add olive oil on top and store in the fridge. Always top with olive oil before serving.

*The level of spiciness will depend on the Jalapenos. Some of them are pretty mild while others and HOT.

Enjoy,

Guila