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Cookbook Review + Recipe From The Sriracha Cookbook

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nut free asian

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Ingredients

2 (28-ounce) cans whole tomatoes

1/2 cup sriracha

3 tablespoons vegetable oil

2 medium red onions, thinly sliced

4 cloves garlic, minced

1 pound tortilla chips (fried, not baked)

Salt and freshly ground black pepper

2 cups shredded cooked chicken

1/2 cup (2 ounces) crumbled cotija or feta cheese

Chopped fresh cilantro, for garnish

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