El Torito Serrano-Pepita Dip

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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.

Yield: 6 servings

Source: Executive chef Pepe Lopez, El Torito Mexican restaurants