April 3, 2017
1 tbsp olive oil
1 medium yellow onion, finely chopped
1 clove garlic, minced
1 (4-ounce) jar diced pimiento peppers
1/2 bottle of Rachel’s Raquette Lake Elixir (750ml size)
3 large fresh tomatoes & their juices, diced
1 (14.5-ounce) can low-sodium chicken or vegetable broth
1/2 tsp chili powder
1/4 tsp paprika
1 lime cut into wedges
pinch Salt and freshly ground black pepper
1In a large stockpot over medium heat, add olive oil. Add the onion and garlic, and cook until soft, about 5 minutes.
2Add the pimientos, Elixir and tomatoes, cover and cook gently over low heat for 10 minutes.
3Add the stock, chili powder, and paprika and cook for an additional 5 minutes.
4Using an immersion blender, puree until almost smooth (or transfer to a food processor or blender and puree).
5Season with salt and pepper to taste. Serve with fresh lime wedges and a side of grilled cheese for dipping!
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