Roast Chilli & Pepper Dip

This dish is super easy to whip up, and you can add as much heat as needed depending on your taste for spice.

Chop up and roast as much chilli as you want, 2 Pepper and 3 cloves of garlic in the oven for 20 minutes at 180degrees. While the vegetables are roasting soak one cup of cashews in boiled water.

Transfer all ingredients over to a blender or food processor and blend with just enough water to make it creamy. Add a splash of lime and some coriander as well as salt and pepper to taste.

You can keep chunky like I have here, or if you prefer dips smooth, just keep blending.

Serve with Mexicano Corn Chips and enjoy!