| 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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