Ingredients
1 portion(s)
dip
- 100g pepitas, dry fry till golden
- 1 shallot, about 50g
- 40g canola oil, or oil of choice
- 3 garlic cloves, i used one large but if you love garlic :)
- 1 jalepenos, i used ones from jar
- 1 salt &pepper
- 1[4 cup coriander
- 1/4 cup flat leaf parsley
- 40g lime jice about one lime
- 20g olive oil
- 1/4 tsp orange zest
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6
5min
Preparation 4minBaking/Cooking -
7
easy
Preparation -
8
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Recipe is created for
TM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
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Recipe's preparation
dry fry pepitas on stove top till golden and cool
put shallot/garlic and jalapeno in jug chop 2 seconds speed 7,scrape down add canola oil and cook5mins 120 speed1cool down
then add everything else to jug and chop on speed 4 till fairly smooth i scraped down few times and left little chunky like a paste
i saved a few pepitas to sprinkle on top
dip
Accessories you need
-
Spatula TM5/TM6
buy now
Tip
this recipe converted from food and wine on net
delicious served with corn chips or as part of mexican meal
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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