by dancing kitchen
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dancing kitchen's Notes:
20 seeded and deveined chili of your choice ( I love the sweetness of jalapeno) Ask a question about this ingredient
2 quarts salted water Ask a question about this ingredient
1/2 cup quality olive oil Ask a question about this ingredient
1/2 teaspoon salt (or to taste) Ask a question about this ingredient
Boil salted water. Add the seeded chili peppers (unless you like nuclear hot then keep them seeded). Boil for 15 minutes or until fork tender.
Ask a question about this stepDrain chili peppers and place in a blender or Cuisinart. Add salt and drizzle in olive oil. This emulsifies and creates a pea green colored dip or condiment. It's lovely on tacos...eggs...anything you'd put hot sauce on. This is excellent with Serrano's, habanero's...the concept works with any pepper. Grab a chip and take a dip...wonderful!
Ask a question about this stepThis looks wonderful. Will be trying it soon...
Kim is a pastry chef & author of the award-winning whole grain baking book Good to the Grain.
Thanks Helen...let me know how it turns out.