• 1 yellow onion
  • 1  tomato
  • 1 jalapeno
  • 1 garlic clove, minced
  • 1 tablespoon olive oil 
  • ¼ teaspoon paprika
  • 1 pinch cayenne
  • ¼ teaspoon turmeric
  • ½ teaspoon cumin
  • ¼  teaspoon salt
  • 1 cup Forager Project® Sour Cream
  • ¼ cup nutritional yeast
  • ¼ cup cilantro leaves
  • Forager Project® Super Greens Chips


Dice onion, tomato, and jalapeno. Remove jalapeno seeds if you prefer a milder heat. In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add diced onion and jalapeno along with a pinch of salt.  Cook until onions are soft and translucent, about 5 minutes.

Add tomato, garlic, paprika, cayenne, turmeric, cumin, and ¼ teaspoon of salt. Cook for 2-3 minutes until spices are fragrant and tomatoes fall apart. Turn off the heat. Stir in Forager Project® Sour Cream, ¼ cup of water and nutritional yeast.

Garnish with fresh cilantro leaves and dig in with Forager Project® Super Greens Chips. 

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