This dip recipe has become a family favorite. I prepare it before Shabbos as a delicious dip for challah. I often serve it with salmon and grilled chicken, too. Both my sons-in-law, Aaron and Scotty, look forward to this jalapeño dip at our Shabbos table. It is simple to prepare and lasts in the refrigerator for about 2 weeks.
Jalapeño peppers are a type of medium-hot chili pepper that originated in Mexico. Its strong spicy flavor and thick dark green skin make them perfect for this dip, which boasts a lovely green color and spicy after-taste bite. Fresh jalapeno peppers are a rich source of vitamins A and C.
For this recipe, I remove the seeds and veins of the jalapeño peppers. While the veins and the seeds carry most of the hear, it is the oils in these peppers that can irritate your skin and eyes.
Take care when handling jalapeño peppers as the oils from these peppers can burn your skin, eyes, nose and mouth and make you cough. You may want to wear latex gloves when working with these peppers. Nonetheless, when you are finished, always wash your hands well with soap and water.
wide-mouth squeeze bottles
3/4 cup cup mayonnaise
1/4 cup olive oil
6-8 large jalapeño peppers, rinsed and seeded, ribs removed
1-2 tbsp lemon juice
1/2 teaspoon salt
pinch coarse black pepper
2 small cloves garlic or garlic powder to taste
pinch sugar or agave syrup (optional)
Rinse and seed jalapeño peppers, making sure to remove all seeds and ribs. Take care not to touch eyes, nose or mouth while working with jalapeño peppers and wear gloves, if necessary, to protect hands. You can use a paring knife or melon baller to remove seeds and ribs.
Place everything in the food processor; pulse until smooth and enjoy!
Decant into wide-mouth squirt bottles.
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