½ tsp garlic powder, ¼ tsp coriander, ⅛ tsp salt, ¼ tbsp green chili
Add chopped cilantro or parsley. Stir to incorporate.
¼ cup parsley or cilantro
Cook on low few minutes, stirring until smooth and bubbly.
Let it cool couple minutes, transfer to the heat-proof dipping bowl. Sprinkle with chili flakes.
⅛ tsp chili flakes
Serve warm with tortilla chips for dipping!
You can use other fresh or marinated jalapeno, serrano or poblano peppers instead of green chili.Store in the fridge up to 3 days in closed container. Reheat about 2-3 minutes in microwave or in a pan on the stove.