Cool & Creamy Texas Green Dip
People rave about this, really!
Here in Texas, the tex-mex restaurants will sometimes serve a green sauce along side the red sauce. Sometimes it's good, sometimes it's great, but sometimes, not so good. I started down a road to create a really good one. So I started modifying recipes until I hit on this combination.
My youngest daughter, who doesn't like avocados, chilies or cilantro, loved this dip, Go figure. I always have to make a double batch when she is here.
Not too difficult to make, with a food processor, but a blender or even mortar would work.
This is easy enough to adjust to your taste. The garlic can add a bite to it so adjust as you like. You can use bell peppers, no need for heat, add mild chillies instead of the jalapenos. Not spicy enough, use hotter peppers. I would even guess flat leaf parsley could be subbed for the cilantro if fresh cilantro is not available in your area.
Cool & Creamy Texas Green Dip
People rave about this, really!
Here in Texas, the tex-mex restaurants will sometimes serve a green sauce along side the red sauce. Sometimes it's good, sometimes it's great, but sometimes, not so good. I started down a road to create a really good one. So I started modifying recipes until I hit on this combination.
My youngest daughter, who doesn't like avocados, chilies or cilantro, loved this dip, Go figure. I always have to make a double batch when she is here.
Not too difficult to make, with a food processor, but a blender or even mortar would work.
This is easy enough to adjust to your taste. The garlic can add a bite to it so adjust as you like. You can use bell peppers, no need for heat, add mild chillies instead of the jalapenos. Not spicy enough, use hotter peppers. I would even guess flat leaf parsley could be subbed for the cilantro if fresh cilantro is not available in your area.
Open in Cookpad AppSteps
- 1
We start by roasting the chillies. I am using anaheim and jalapenos.
- 2
I like to use the burners on my stove to do this. But you can use a very hot oven, or your broiler also.
- 3
Place the chillies directly on the fire.
- 4
Just turn them, keep it going until they are charred all over. Pretty much the same if you are using your broiler. Check them often.
- 5
Place the well charred chillies in a bag or covered container. I'm just using the plastic bag I put them in at the store, twist the opening close, let them sit for 20 minutes to steam.
- 6
This is what they look like after 20 minutes. Soft, deflated.
- 7
Take them out, using your fingers, just rub the charred skin off. If some bits stay on, that's ok. Leave more on if you like the black bits in the final product like some store brand "fire roasted" dips have in them.
- 8
I usually just force my thumb through the side, rip the stem and ribs and seeds out (throw that away) keeping the cleaned, roasted flesh.
- 9
Here are all of mine done. You can see some black bits that didn't come off. It adds character to the final product, no, really.
- 10
Now the real fun starts. Clean your garlic cloves.
- 11
Add the garlic to your food processor, run it for about 8 seconds.
- 12
Scrape the sides of the processor bowl down.
- 13
Clean your cilantro. No grit, sand or dirt please.
- 14
I just tear the bunch in half, place in the processor, run it about 10 seconds. Scrap the sides down.
- 15
Next put the roasted chillies in the processor, run for about 8 seconds. Scrap the sides down.
- 16
Slice your avocados in half. Remove the seed. Squeeze the flesh out into the processor bowl. Run it about 8 seconds. If you have some of those brown spots in your avocado, it's ok for this.
- 17
Now add the salt
- 18
Add the cumin
- 19
Add the sour cream. Run it about 5 seconds.
- 20
Now taste it! Adjust seasoning if it needs it. Run it a few seconds if you add season, then taste again.
- 21
Put it into a storage or serving container. May serve right away, but letting it sit one or two hours allows the flavors to mix some. We usually serve with tortilla chips. It is also good for a veggie dip, or spread on toast, many uses.
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