Pepita Habanero Dip Recipes
MOCK GUACAMOLE
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- Cook one 12-ounce bag frozen shelled edamame as the label directs; drain and run under cold water to cool. Transfer to a food processor and add 1/2 cup each pepitas and cilantro, the juice of 2 limes, 1/2 cup olive oil, 1/4 cup water and 3 thinly sliced scallions (white and light green parts). Add 1 to 2 minced seeded red jalapenos (reserve 1 teaspoon for topping) and 1 1/4 teaspoons kosher salt and puree until smooth. Transfer to a bowl and season with more salt. Top with more pepitas and scallions and the reserved jalapeno.
PEPITA CRUSTED PACIFIC HALIBUT WITH CILANTRO SERRANO CREAM
Steps:
- Season all sides of the halibut with the 1 teaspoon of salt and 1 teaspoon of pepper. In a shallow dish, combine the flour and the remaining salt and pepper. In a second shallow dish add the eggs. Add the pepitas to a third shallow dish. Roll a halibut fillet in the flour, shaking off the excess. Dip just 1 side of the fillet in the beaten eggs, then into the pepitas, pressing gently for even coverage. Set on a plate, seed side up, and repeat with remaining halibut. Cover loosely and refrigerate for 15 minutes.
- While the fish is resting, prepare the cilantro cream.
- Preheat the oven to 300 degrees F.
- Heat a nonstick skillet over medium-high heat and add the canola oil. When the oil is hot add the fish, pepita side down, and cook until golden, about 2 minutes. Flip over, then gently transfer them to a baking sheet fitted with a rack. Bake in the oven until the internal temperature of 145 degrees F registers on an instant-read thermometer, about 6 to 7 minutes. Arrange on serving plates, topped with the cilantro cream and serve.
- Melt the butter in a small saucepan over medium-high heat. Add the shallot and serrano pepper and saute for 1 minute. Add the half-and-half and cilantro and bring to a low simmer. Stir frequently until reduced by half, about 6 to 8 minutes. Remove from the heat, stir in the lime juice and salt and blend with a stick blender until smooth, Keep warm, or reheat gently before serving.
PEPITA-HABANERO DIP
Steps:
- 1. In a large skillet set over medium-low heat, toast the pumpkin seeds, stirring frequently, until puffed and slightly browned, about 5 minutes. Transfer the pumpkin seeds to the bowl of a food processor and set aside to cool. 2. Add the habaneros to the skillet and toast, turning occasionally, until they have softened and browned, about 5 minutes. Let the habaneros cool slightly, then halve them lengthwise and discard the seeds and stem. Set aside. 3. Bring a medium saucepan of lightly salted water to a boil over high heat. Meanwhile, cut a small, shallow X into the bottom of each tomato. Add the tomatoes to the saucepan, reduce the heat to medium and simmer until the skins loosen and the tomatoes soften, about 10 minutes. Drain the tomatoes, cool slightly and then remove and discard the skins. 4. Add 2 teaspoons kosher salt to the bowl of the food processor and grind the pumpkin seeds and salt into a coarse powder. Add the habaneros, tomatoes, chives and cilantro and blend until smooth. (If the dip appears too thick, add water by the tablespoon until the consistency is similar to that of a loose nut butter.) 5. Season the dip with additional salt, if needed. Transfer to a serving bowl and serve immediately with tortilla chips for dipping.
SPICY HABANERO DIPPING SAUCE
This spicy sauce is a great accompaniment for vegetables or grilled meats.
Provided by Chris Breese
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Combine the malt vinegar, soy sauce, water, and sugar together in a small saucepan over high heat; bring to a boil, and immediately remove from heat.
- Combine the garlic, cilantro, and habanero pepper together in a bowl; pour the malt vinegar mixture over the garlic mixture, and allow to steep for 5 minutes before serving.
Nutrition Facts : Calories 15 calories, Carbohydrate 3.4 g, Fiber 0.2 g, Protein 0.5 g, Sodium 305.1 mg, Sugar 1.9 g
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- Wipe the skillet clean and return it to medium-high heat. Lightly brush the pan with cooking oil or spray, then add the tomatoes, onion, pepper, and garlic cloves. Cook, turning every few minutes, until the vegetables have softened and slightly charred. Transfer the vegetables to a cutting board as they are done to cool.
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- Add 1 cup of pepitas to a dry skillet over mediumish heat. Let them roast until they are popping and turning golden brown, 4-6 minutes, stirring regularly.
- Add the pepitas to a blender or food processor along with 1/2 teaspoon salt, freshly cracked black pepper, and a pinch of cumin. Combine well.
- Lightly saute 1/2 onion and 1-2 jalapenos in some oil over medium heat until softened. I use 2 jalapenos but feel free to use less for a milder version. (You can chop roughly as all of this is going in the blender eventually.)
- Add 3 cloves of minced garlic to the skillet and saute briefly alongside the onion and jalapeno, then toss it all in the blender with the pepita mixture. Add the remaining ingredients to the blender: 10-12 sprigs of cilantro, a handful of spinach (optional), the juice of 2 limes, 2 tablespoons olive oil, and a splash of water.
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