Creamy, spicy, sweet and smoky dip recipe! Guacamole who?
This is the perfect seasonal substitute to guacamole for all you gatherings! Simple, quick and delicious.
Ingredients (serves 2-4):
140g spring onions
100g frozen corn (or drained tin corn, I tend to find frozen is cheaper and better)
1 jalapeno/habanero/green chili
1 lime, zest and juice
Salt
Method:
Burn the outside of the spring onions and chili pepper. This can be done either on an open flame from a gas hob, or in a very hot oven. Cook them until they have blackened all over then place covered in a bowl until fully cooled down.
Remove the outer layer of the spring onions.
Remove the burnt skin of the pepper, slice it in two and taste one of the seeds to assess how spicy it is. Keep the seeds to one side. Put all the other ingredients in a food processor and blend until smooth, add the seeds in bit by bit to the dip, blending each time, until you are happy with the spiciness level. (I used about 1/4 of the seeds)
Adjust seasoning if required.
Serve in a dish, optionally garnish with a bit more lime zest and a few kernels of corn. I find it's best served with some tortilla crisps.
Bon appétit!
Photos:
An easy dip recipe for summer gatherings. Great alternative to avocado guacamole that still delivers on creamy, zesty and spicy expectations with added smokiness and sweetness.
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