Post by marlaoh on Nov 6, 2002 11:49:03 GMT -6
EL TORITO SERRANO-PEPITA DIP
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants
1/2 oz. serrano chiles, stemmed
1/2 tsp. jalapeno juice
1/2 oz. chopped green onions
1/2 oz. chopped cilantro
1/2 oz. chopped avocado
1 1/2 oz. (3 T.) roasted pumpkin seeds (pepitas)
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/2 oz. water
1/2 oz. white wine vinegar
1/2 oz. salad oil
1/2 tsp. pureed garlic
1 1/2 oz. (3 T.) lime juice
NOTE: 1/2 ounce equals about 1 tablespoon.
Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use.
Yield: 6 servings
Source: Executive chef Pepe Lopez, El Torito Mexican restaurants
1/2 oz. serrano chiles, stemmed
1/2 tsp. jalapeno juice
1/2 oz. chopped green onions
1/2 oz. chopped cilantro
1/2 oz. chopped avocado
1 1/2 oz. (3 T.) roasted pumpkin seeds (pepitas)
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. black pepper
1/2 oz. water
1/2 oz. white wine vinegar
1/2 oz. salad oil
1/2 tsp. pureed garlic
1 1/2 oz. (3 T.) lime juice
NOTE: 1/2 ounce equals about 1 tablespoon.
Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use.
Yield: 6 servings