Young Chile Dip
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 heads garlic
2 large shallots
4-5 jalapeno peppers
1 Tablespoon fish sauce
1 Tablespoon lime juice
1 Tablespoon toasted sesame seeds
1/4 cup cilantro leaves, coarsely chopped
Instructions:
Makes 4 servings
Heat the oven to high broil. Place the whole garlic, shallots, and jalapenos in the oven for 30 minutes, turning them at the 15 minute mark. Take out and let cool for ~1 hour.
Once cooled, de-seed the jalapenos and cut each into 4-5 pieces.
Unwrap the garlic cloves and squeeze the cooked garlic into a bowl. Do the same for the shallots. You should have approximately 1/4 cup of each of the jalapenos, garlic, and shallots. Combine the 1/4 cup of each in your mortar and pestle and pound into a paste.
Add the fish sauce and lime juice and adjust to your tastes.
Sprinkle coarsely chopped cilantro leaves and toasted sesame seeds on top. Enjoy with fresh or steamed vegetables, deep fried pork rinds, and jasmine rice.
From rachelcooksthai.com