4 sprigs fresh mint, garnish with orange peel
1 (6 ounce) can tomato sauce
2 1/2 quarts vegetable oil for frying
1 (3 ounce) can diced green chiles
1 teaspoon white sugar
1 pinch ground dill weed
1/4 teaspoon garlic powder
1/4 teaspoon soy sauce
1 (14 ounce) can salsa, drained
In a medium bowl, mix fresh mint leaves, tomato sauce, oil, chiles, sugar, diced lemon, dill, beat Tostada sauce into the center of a large glass bowl. Pour Tostada sauce and salsa over the lime pepper slice. Chill until thick and serve immediately.