Indo-Afro-Ex-Mex Culture-Shock Dip


1 cup smooth peanut butter
8 fresh Anaheim green chilies (or New Mexico chilies), roasted, peeled, and chopped
4 Jalapeno chilies or serrano chilies, roasted, peeled and chopped
1 pickled chipotle pepper, chopped
1 pinch of salt, or to taste
1 pinch of sugar


Combine all ingredients in food processor and blend until smooth. Chill overnight, then serve at room temperature as desired.




You can use Indo-Afro-Tex-Mex Culture-Shock Dip in many ways. Serve with tortilla chips as a dip, or spread on squares of nine-grain bread for a quick lunch or onto quarters for easy-to-prepare appetizers. Add another chopped chipotle pepper to a few tablespoons of the dip and rub under the skin of a roasting chicken before placing in a hot (450'F) oven for a quick and delicious dinner. The dip is also good on grilled hamburgers served with hot mustard. Look for pickled chipotle peppers in cans at Mexican specialty markets. This is served at World Class Chili in Seattle, Washington. The recipe is in the book Pike Place Market Cookbook.


2.0 cups.


Friday, December 10, 2010 - 1:02am


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