| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | Sauce, Tapas | 1 | Servings | |
INGREDIENTS
| 3 | Garlic cloves; peeled | |
| 2 | Jalapeños | |
| 2 | tb | Fresh orange juice |
| 2 | tb | Lime juice |
| 1 | ts | Kosher salt |
| 4 | tb | Red bell pepper; chopped |
| 4 | c | Low-fat mayonnaise |
| 1/4 | c | Frozen passion fruit purée; thawed |
INSTRUCTIONS
Roast garlic and jalapeños on a flat-top grill or in a skillet over medium-high heat until golden, about 3 minutes. Remove and set aside to cool. Combine cooled garlic mixture with juices, salt and bell pepper in a blender and purée until very smooth. Combine in mixing bowl with mayonnaise and passion fruit purée; mix well until a uniform color. Serve with Snapper Cakes or other appetizers. Makes 1 to 1-1/2 quarts. >From the Chronicle by Lou Parris <lbparris@earthlink.net> on Aug 06, 1997 Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@earthlink.net> on Aug 08, 1997
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