Friday, September 16, 2011

Pablano Queso Dip

From Kristi's Kitchen


1 tbsp. organic butter
14oz. coconut milk
1tsp. sea salt -maybe a bit more to taste
1/8-1/4 tsp. garlic powder
1/16 tsp. (a pinch really) onion powder
Black pepper to taste
1 c. organic sharp cheddar cheese
1/4 c. organic mozzarella cheese
1/4 -1/2 c. Pepper Jelly Relish (recipe below)
1/4 tsp. zanthan gum


-Melt butter in a sauce pot and add coconut milk
-Stir in seasoning
-Bring mixture to a simmering point
-Stir in cheeses, mixture will thicken as cheeses melt
-Adjust seasonings to taste (salt, garlic powder, onion powder)
-Fold in relish to taste
-Bring to a boil
-Sprinkle in zanthan gum and simmer until thickened

Serve with your favorite dippers or use as a sauce over a grilled chicken breast -garnished with diced tomato and chopped green onion... DELICIOUS!

Pepper Jelly Relish
From Kristi's Kitchen


1 1/4 c. pablano peppers & seed pods, minced (3-4 nice sized peppers)
1 1/2 c. raw organic apple cider vinegar
2/3 c. + 2 tbsp. honey 
1/4 tsp. sea salt (taste -may need a bit more for balance)
1/16 tsp. (pinch) cayenne pepper
1/8 tsp. ground ginger
1/8 tsp. ground tumeric
1/8 tsp. garlic powder


-Mince peppers and pods in food processor
-Add all ingredients to large pot
-Bring to a boil on medium heat
-Continue boiling until mixture thickens
-Pour into sterilized quart-sized mason jar
-Seal according to canning directions or store in the refrigerator after completely cooled

This pepper relish is fabulous over cream cheese, chicken pineapple pizza or southern sausage balls...these recipes to come in the near future...

Happy Eating!

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