El Torito Serrano-Pepita Dip

Yield: 6 servings

Ingredients

• 1/2 ounce serrano chiles, stemmed
• 1/2 teaspoon jalapeno juice
• 1/2 ounce chopped green onions
• 1/2 ounce chopped cilantro
• 1/2 ounce chopped avocado
• 1 1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas)
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 ounce water
• 1/2 ounce white wine vinegar
• 1/2 ounce vegetable oil
• 1/2 teaspoon pureed garlic
• 1 1/2 ounces (3 tablespoons) lime juice

Instructions

1. Place ingredients in blender and blend to a smooth puree.
2. For best results, allow flavors to blend for a minimum of 2 hours before use.

Attribution

Executive chef Pepe Lopez, El Torito Mexican restaurants