Recipe for El Torito Serrano-Pepita Dip


    El Torito Serrano-Pepita Dip

    Source: Executive chef Pepe Lopez, El Torito Mexican restaurants

    1/2 ounce serrano chiles, stemmed
    1/2 teaspoon jalapeno juice
    1/2 ounce chopped green onions
    1/2 ounce chopped cilantro
    1/2 ounce chopped avocado
    1 1/2 ounces (3 tablespoons) roasted pumpkin seeds (pepitas)
    1/2 teaspoon oregano
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/2 ounce water
    1/2 ounce white wine vinegar
    1/2 ounce salad oil
    1/2 teaspoon pureed garlic
    1 1/2 ounces (3 tablespoons) lime juice

    NOTE: 1/2 ounce equals about 1 tablespoon.

    Place ingredients in blender and blend to a smooth puree. For best results, allow flavors to blend for a minimum of 2 hours before use.

    Yield: 6 servings