Red Pepper Dip With Taco Chips

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 tablespoons diced green chilies
• 2 teaspoons ready-to-use chopped garlic
• 2 (12 ounce) jars roasted red peppers, drained
• 12 cup thick & chunky salsa
• 2 tablespoons red wine vinegar
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 12 teaspoon salt
• 1 (12 count) yellow taco shells
• salt

1. Heat oil in medium skillet.
2. Add onion, diced green chiles and garlic.
3. Cook until onion begins to brown, about 4-5 minutes.
4. Place cooked onion mixture into a food processor along with red peppers, salsa, vinegar, brown sugar, cumin, and salt.
5. process until mixture is pureed.
6. Transfer to bowl and cover tightly.
7. Chill at least 1 hour or up to 2 days.
8. FOR TACO CHIPS: Preheat oven to 350.
9. Place taco shells on a baking sheet and bake 10 minutes.
10. Remove from oven and gently break into pieces.
11. Sprinkle with salt, if desired.
12. Serve with dip.

olive oil, onion, green chilies, readyto, red peppers, chunky salsa, red wine vinegar, brown sugar, ground cumin, salt, salt

Taken from www.food.com/recipe/red-pepper-dip-with-taco-chips-231587 (may not work)