Total Time
3mins
Prep 3 mins
Cook 0 mins

When served El Torito's flautas with this dip, I damn near keeled over with pleasure. It's complex without being "difficult", unless you count how hard it can be to find Japanese peppers. If you can't find them, I'm sure you could sub something similar. These are mild, thin-skinned, 3-inch-long peppers with wrinkles running down the length of them and a blunt tip. I found them in a large Asian market's produce section on a plastic-covered styrofoam tray. Though I roasted and dehydrated them, I don't think the drying is necessary. Roasting whatever pepper you use, however, is crucial to the flavor of the dip. My husband and I both agreed this is a versatile dip and we'll be using it on hamburgers tonight. Hope you enjoy it as much as we did!

Ingredients Nutrition

Directions

  1. Place ingredients in blender cup and blend to a smooth puree.
Most Helpful

Awesome dip! I must admit I have never heard of dried roasted Japanese chiles and am pretty sure can't get them where I am, so figured chipotles in adobo would do. And they did, this is wonderful! Once I have access to the mentioned chiles, I will try them, but until then, chipotles it will be for me.

rosslare December 01, 2012

I am not rating this , just wanted to point out an error, I am on a low carb diet and I think there is a mistake in the carb count I am going to try this it sounds good

Chef susan from Sandpoint,Idaho January 08, 2010