Looking for yummy dip to whip up this weekend? Today, Chef Richard Ampudia is sharing with us his delicious mayan dip. It's super easy to make and perfect if you like a little kick in your dip.
Mayan Dip Ingredients
Makes 4 Cups
2 cups pumpkin seeds
1/4 white onion, cut in large pieces
1 plum tomato, whole
3 medium tomatillos, whole
1 garlic clove, unpeeled
3 tablespoons olive oil
4 tablespoons orange juice
1/2 cup fresh squeezed lime juice
1/4 cup TABASCO® Original Red Sauce
4 tablespoons fresh cilantro
Water only if needed for a smoother consistency (I like it chunky like guacamole)
¼ teaspoon Kosher salt
Freshly ground pepper
Heat a cast iron pan over medium heat. Add pumpkin seeds and toast until they become aromatic, lightly browned and crunchy. Remove from cast iron pan and set aside to cool. Reserve a few seeds for garnish.
In a bowl, toss onion, tomato, tomatillos and garlic with 1 1/2 tablespoons of olive oil. Pour vegetable mixture into the same cast iron pan and cook for 10-12 minutes on high heat, making sure to turn often until the onions, garlic and tomatillos are lightly charred on the outside and soft on the inside. A little burnt skin will add flavor. Remove from heat, peel garlic and place all roasted vegetables in a bowl and allow them to cool down, make sure you add any juices from the pan.
Once vegetables have cooled, place all contents of bowl and add pumpkin seeds, orange juice, lime juice, TABASCO® Sauce, cilantro, salt and pepper to taste in the food processor and process until consistency is medium-smooth, similar to a grainy hummus/dip. For a smoother consistency, add cold water and process for a few more seconds. Taste the salt, pepper and chili levels and adjust to your personal preference. This dip is better if made at least 8 hours before serving and kept cold.
Serve in a bowl and top with remaining olive oil, a few more drops of TABASCO® Sauce and extra pumpkin seeds.
Serve with tortilla chips, vegetable crudité, crispy pork rinds or fresh mango.
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