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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 20 |
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We have Melissa's chef Melissa's Chef Ida Rodriguez to thank for this very tasty dip. I find this great with almost anything, so I expanded the recipe for a 4th of July gathering! Ingredients:
servings: 20 3/4 cups (approx.) |
40 ounces dried ancho chiles |
40 tablespoons organic yellow onion minced |
20 small jalapeno chile seeded and minced |
20 tablespoon cilantro finely minced |
40 medium organic avocado |
15 cup tomatillo or tomato chopped |
20 tablespoon olive oil |
40 tablespoons organic limes juice freshly squeezed |
Directions:
1. In a small bowl, cover Dried Chile Ancho with hot water and let stand 15 minutes. Drain and chop finely. In a medium bowl, combine the onion, chile ancho and cilantro. Using the back of a spoon, mash the mixture together until a paste forms. Cut the avocados in half lengthwise: remove the pits. Scoop out the flesh and mash the avocados into the onion mixture until smooth. Stir in the tomato, olive oil and lime juice. Serve with chips. Great as a dip or served with grilled fish.
2. CHILI PEPPERS
3. Chile peppers have been cultivated for more than 7,000 years, used extensively by the Incas and the Aztecs. Today, they are used by many ethnic groups in their daily cooking preparations. There are several varieties of fresh chile peppers: Yellow (or Caribe), Pasilla (or Poblano), Fresno (red and green), Habanero (assorted colors), Jalapeno, Anaheim (red and green), and Serrano, to name a few. Chile peppers get their heat from 'capsaicin', an oil in them that can burn your eyes and mouth. The hottest of these mentioned is the habanero chile, which is off the heat scale in comparison to the others. Generally, the smaller the chile, the hotter the bite. Also, when preparing chiles, if you remove the seeds, the chile will be milder. We also suggest wearing gloves and use caution not to touch your eyes.
4. Chile peppers add a delightful flavor to any dish they are added to. Try them in eggs, soups, stir-fries, sauces or even bread. They are very versatile...and you can use more or less to your liking. Chiles should be refrigerated and used immediately for best flavor. They are low calorie and are a great substitute for salty seasonings.
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