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!
- 4 dried roasted japanese chilies
- 6 ounces canned roasted red peppers
- 1 fresh garlic clove, peeled
- 1 teaspoon salad oil
- 1⁄2 cup mayonnaise
- salt, to taste
- black pepper, to taste
- 1 tablespoon barbecue sauce
- 6 -8 drops Worcestershire sauce
- Place ingredients in blender cup and blend to a smooth puree.
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.
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