Cilantro Dip
April 23rd, 2007
I got the idea for this recipe from the Tabasco people. We use the original Red Pepper sauce for Buffalo Wings. Lately, I’ve been buying the milder Green Jalapeño sauce for tacos and fajitas and such. Tucked into the box of the Red Pepper sauce was a coupon and a recipe for this dip.
Click below to visit the Tabasco website for recipes and so on:
However, when I made the dip, I wasn’t thrilled with the end result. The sauce has a lot of vinegar and therefore produced a “wangy” dip. I decided to try it with a fresh jalapeno instead of the sauce. This is not to say anything bad about Tabasco Sauce, as I like it really well and find lots of uses for it.
This is my version of this dip:
Creamy Cilantro Dip
2 c. sour cream
1 bunch fresh cilantro
1 fresh jalapeño pepper
1 t. salt
1/4 t. cumin
1/4 t. minced garlic
First of all, carefully seed the pepper. People with sensitive skin will want to wear gloves for this operation, or be very careful not to get any of the pepper juice on your skin. Remove all of the white pithy part of the pepper and the seeds and stem, of course.
Decide how hot you want this dip to be. Personally, I would use about half or less of the pepper. Then rinse the cilantro and remove the longest part of the stems.
In a food chopper, finely chop the cilantro, the pepper, and the garlic.
Combine everything in a bowl and stir it well.
Serve with chips, corn chips, crackers, etc.
ENJOY!
Entry Filed under: Condiments, Recipes, appetizers
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