Roasted Jalapeno Dip/Sauce

fenway
fenway @Fenway

My daughter in law served this at Christmas with sea bass and we all were putting it on everything! Light and Delicious. A really versatile sauce, it complements all seafood and meats. Great drizzled I potatos and vegetables! Also good with hamburgers and hotdogs to spice them up!

Roasted Jalapeno Dip/Sauce

My daughter in law served this at Christmas with sea bass and we all were putting it on everything! Light and Delicious. A really versatile sauce, it complements all seafood and meats. Great drizzled I potatos and vegetables! Also good with hamburgers and hotdogs to spice them up!

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Ingredients

20 mins
20 servings
  1. 2whole fresh jalapenos
  2. 3 tbspchopped red onion
  3. 2garlic cloves
  4. 2 tbspDijon mustard
  5. 1/2 tspsalt
  6. 1/2 tspblack pepper
  7. 1 1/2 tbspseasoned rice vinegar
  8. 1/2 cupolive oil
  9. 3 tbspchoppped fresh basil leaves

Cooking Instructions

20 mins
  1. 1

    Preheat oven to 500. Line a small baking sheet with foil.. Place whole jalapenos on foil lined pan.

  2. 2

    Roast until darkened and soft about 10 to 20 minutes.When cool enough to handle, remove and discard stem. At this point you decide how hot you want your sauce. For a mild sauce remove all seeds and membranes.Use the entire pepper, seeds and all for a spicy sauce or remove some seeds for a Medium.sauce. I use the 2 whole roasted jalapenos

  3. 3

    Chop jalapenos and combine with all remaining ingredients in a food processor or blender mixing until smooth.

  4. 4

    Keep refrigerated. Will keeps for a week if kept chilled.

  5. 5

    This is great as a dip for all appetizers. A good sauce for fish, and most meats. You can drizzle it potatos and vegetables as well!

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fenway
fenway @Fenway
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“Fenway” passed away on 2/3/2021. For the last year she tried to teach her husband of 42 years how to cook like her. Although I will never be as good of a cook as her she did pass on her passion for cooking. Therefore, I will attempt to carry on her legacy and maintain/update her site. My wife was a Registered Nurse, a licensed deep water aerobics instructor, a mother to our 2 children and a fantastic cook. We grew up in New England but have been fortunate to live all over the US. I am now retired, missing her terribly, but thankful for all the years we had together and all her cooking lessons.
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