As it happens, I was asked to make a "Jalapeño Dip" for Easter festivities. As it also happened, I had a gallbladder attack and it was removed just 2 days before Easter, so I messed the festivities - but I did make the dip. Problem was, while it looked and smelled great, I just couldn't taste it for fear of what pain I would endure. I live by my taste buds, so this was against everything I know, to allow a new recipe out to family without ever really being able to taste how the flavors worked.
|Green Jalapeno Dip|
|Salsa Verde made with Poblanos|
I asked the hostess of the Easter festivities to please poll those who ate this dip, so I would have some handle on how good was it. Did it need anything to boost flavor? The report was that it was amazing, and once people got past the color green, they gobbled it down and the container of dip was gone! I guess that means it was good.
Meanwhile, I am doing well after my surgery, so one of these days I am making another batch so I can actually taste it. Sigh. It sure did look good.
Made 3½ cups
1½ cups Salsa Verde, made with Poblano Peppers
4 ounces cream cheese
1 cup sour cream
2 tablespoons lime juice
1 cup cilantro leaves
3 blistered, peeled, seeded jalapeño peppers (leave seeds and membranes in if you prefer the heat)
1 teaspoon salt
Make the Salsa Verde recipe, adding in two Poblano peppers, blistered, peeled and seeded, to the basic recipe. The recipe for the Salsa Verde makes about 3 cups, so the rest can be frozen for a later date.
Measure out the 1½ cups Salsa Verde in a blender and add in the extra jalapenos, lime juice, cilantro and salt. Blend very fine. In a mixing bowl, with hand mixer, beat together the cream cheese and sour cream until smooth, then add the blender mixture of "doctored" salsa verde and beat to combine. Chill thoroughly before serving. Wonderful served with corn tortilla chips.
If you wonder what else to do with the leftover Salsa Verde, it can be used as is for a dip, or it can be used as a braising liquid for a pork shoulder roast. There are many wonderful uses, but the pork shoulder is such a favorite! Pollo en Jocon is another great use for it.
My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, trying new things weekly. I would love to hear from you, to help me continue my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest and sign up for my Newsletter.