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3 – 2 – 1!
A real hot chili dip: easy to make & fit to be stored for some days in the fridge!
During our trip to Southwest USA chili was everywhere: chili is one of the main ingredients of all Southwestern dishes: mainly inspired by mexican cuisine – I think chili made its way into US cuisine by crossing Southern borders a long time ago.
Chili is spicy & hot. There are really very hot chilis…
For the record:
Years ago I had a poster in my kitchen displaying chili around the world & indicating their internal fire. I remember that the hottest chili originate from Southeast Asia closely followed by some Caribbean chili. When surfing the internet today I learn that now the hottest chili comes from South Carolina – a special new culture it seems. If you like to make a deep dive into chili madness just ask Wikipedia.
Also years ago when my ex & I cruised Southwest USA we couldn’t overcome the temptation to buy fresh chili & bring it home. I remember we got a braided string with lots of rather large dark green to red (most are red!) chili peppers – what an aroma! Well: during traveling home about a third of the chili peppers got damaged & crushed – we had to get rid of them. Some started to rot… but most of our catch survived to be hanged in our kitchen from the ceiling on a very sunny place. During the next weeks the chili just dried: only the pits & a paper like skin remained. We used every bit of them: there was such an intense spiciness that only some crumbles flavored the dish sufficiently!
Today we start with well known Jalapeño peppers – a type of chili widely spread in Southwest USA, used ubiquitously all over the place, spicy & hot, but also rather flavorful.
What do we need for a Jalapeño dip?
- some mayonnaise
- some yoghurt
- naturally: Jalapeños
- maybe some spring onion
- salt & pepper.
Where to get fresh Jalapeños in Germany? It’s difficult – maybe you’re lucky to get some at the vegetable counter in your trusted food store, but it depends on season (mainly winter!): there isn’t an all-year-round supply (as I noticed). So we’ll have to rely on canned Jalapeño which is popular since Mexican cuisine found its way into Germany’s food stores.
So you buy a glass of Jalapeño coming sliced in rounds & pickled. The next photo seems a little – let’s say – strange, but it is inevitable to process the pickled Jalapeño:
- take some Jalapeño slices out of the glass & drain the fluid
- put the Jalapeño slices on double kitchen roll sheets & press
- remove the wet sheets & press again – until it’s almost dry.
The Jalapeños are crushed now – that’s fine! You can crush even more & mince them as fine as you like.
If you don’t try to dry the dip will be watery & somewhat acid because of the vinegar. This will ruin the dip!
Next step: how spicy & hot do you like the dip?
(Of course it’s depending on the amount of chili, but…) At this point you can eliminate lots of Jalapeño pits or not… The more you pick the less spicy & hot!
(Trust me: I tried several times!)
Afterwards you can just throw together everything & whip it with an egg whip.
The dip is ready now!
Well: 3 – 2 – 1! ???
You want to know where this comes from? Just look at the recipe…
- 3 tablespoons mayonnaise 80%
- 2 tablespoons Greek yoghurt 10%
- 1 tablespoon Jalapeños dried & crushed
- 1 spring onion - optional
- salt & pepper
- Combine mayonnaise & Greek yoghurt.
- Dry & crush the Jalapeños - mince them.
- Pick Jalapeño pits - if you like!
- Mince the spring onion (optional).
- Add Jalapeños, spring onion (optional), salt & pepper to the mix & stir.
At first: I was inspired to do this dip by a sandwich recipe of the food blog Lady and Pubs – the dip served as sandwich sauce.
Well – the dip can be used almost everywhere:
- simply as a dip with some bread, baguette, flat bread, rolls…
- as a spicy & hot dip in any Southwestern meals (e. g. my recipe of enchiladas (coming soon))
- as spread for sandwiches
- as cold sauce for any meat.
For me it is crucial that the dip is rather viscous & creamy – I don’t like it watery! … and I don’t like the dip to dissolve when resting the fridge for a day or longer. That’s why:
- I dry the pickled Jalapeño thoroughly.
- I use mayonnaise (80%) & Greek yoghurt (10%).
Of course I tried to reduce the “fat”: it doesn’t work with low-fat mayonnaise (about 10-20%) and/or low-fat yoghurt (1,5 – 3,5%). The consistency of the dip will deteriorate!
(I’m sure all of you at least once had some strange experience with a rather fluid dip dripping off your piece of baguette (or whatever)… dripping… dripping… definitely hitting your new clothes…
Or an otherwise great sandwich getting sodden by too much liquid spreading all over the plate… – I think no more details necessary!)
Of course you can compensate like “low-fat yoghurt & more full-fat mayonnaise”, but the flavor will change. It’s the same with using mayonnaise (50%) or substitutes.
Concerning “hot & hotter & hottest”: of course you can use other chili than Jalapeño which is somewhat between “medium hot” & “hot” (meaning not “hot” like sitting-red-faced-at-the-table-gasping-croaking-for-seemingly-endless-seconds…), but the special Jalapeño flavour will vanish, too.
So just try & enjoy!
The businesswoman with too many office hours thinks
A dip – just a dip! Creamy – I think – spicy & maybe hot… I can mange this dip in about 15 in or less: fine with me. I can store it in the fridge: fine with me. I can use it as a sandwich spread: fine with me.
For the record:
I know that the photo is rather unimpressive – it’s one of the dishes every food photography book author warns about: a non-textured mess in almost white – difficult to photograph. Well, I tried my best… (nevertheless it’s delicious!).