This recipe came from a reader who's been asked to make this dip "maybe one hundred times." DiDo says to use 10 jalapeos, and despite growing up on Mexican food, the thought of 10 hot chilies scared us - so proceed with caution! Ten peppers aside, this recipe has some of our favorite ingredients, so we couldn't resist posting it.
DiDo's Piquant Spread
3 scallions
1 bunch of cilantro
3 cloves garlic
1 small piece of fresh ginger
10 small jalepeo peppers
2 Tbsp olive oil
Juice of 1 fresh lemon
1 teapsoon salt
Chop scallion, cilantro, garlic, ginger and jalapeno peppers and place in a blender. Add olive oil, lemon juice and salt. Blend until smooth.
Serve with tortilla chips for your parties, or with meat dishes (great with chicken), or as a spread on a baguette.
(Thanks, DiDo!)
Seriously. That's a lot of peppers. I love spicy food, but this could kill a person. I wonder if the peppers are seeded.
Grant,
I've had several email exchanges with DiDo today and DiDo INSISTS on the 10 peppers! I'd definitely seed them first and then start with just one, taste, and work my way up if it needed more kick. Call me a sissy...
Hi,
I promise to be more clear when I give a recipe next time. You guys are right, the peppers are seeded. As a matter of fact after the process I keep them in the water for a while and then mix it with other ingredients. This is how we do it in my culture, I assumed everybody does it like that. But after reading your emails I finally :-((understood. You can tell, I am new in this country and it is hard to translate to another english, specially when it is a recipe.. :-)) I am so sorry for the confusion.
Dido!
Don't worry at all! We're so happy to have you here, giving us recipes from Turkey. Please feel welcome here - even if you do like so many hot peppers!
I made this dip this weekend with all 10 jalapeno's and it was a huge hit. We also served a medium/hot salsa and everyone kept going for the jalapeno dip because it wasn't too spicy. A few people asked for the recipe. I seeded the jalapenos and soaked them in water while I prepared the other ingredients. Perfect. Next time I would probably use a little less lemon (mine was a pretty big lemon) and maybe a little more ginger. I wasn't sure how much a "small piece" of ginger was. I highly recommend this recipe.
Ohh Becky,
I am so relieved to hear that, as this was my first recipe in english, I thought along the process I might forgot to mention something.
All right then I am ready for my second recipe...This is so exciting.
Enjoy!
Made this tonight and O M G, it was amazing. I used about five largish peppers and took the seeds out. Slathered it on bread and put it on grilled shrimp. YUM.
Also, it tastes just like the "green stuff" we always used to get for a side at the Peruvian chicken place. Happy times, since we always enjoyed it and never knew what was in it.
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