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Monday, 15 September 2014

Kumara Dip with Tortilla Chips




Election night is coming up and we'll be gathering around with chips, dips and a glass or two of wine to see what eventuates. I've been trying my hand at creating some spicy new dips with a Mexican flavour. Here's one made with Tio Pablo Tropical Salsa Picante de Mango which is flavoured with mango, red jalapeno and lime.

To make it
Mix two tablespoons of Tio Pablo Tropical Salsa Picante de Mango and 3 cubes of crystallised ginger ( finely chopped) into 1 cup of mashed orange kumara. Thin with about 2 tablespoons of crème fraiche /full cream yoghurt and sharpen if wished with a little lemon /lime juice. Season to taste with salt and pepper.Garnish with coriander.

This is especially good with home made chips made by cutting  Tio Pablo authentic corn tortillas  into 8 pieces and crisping up and browning these in a moderate oven.

You can brush the chips lightly with olive oil and scatter a little sea salt on top but they're good plain as well so I don't worry.



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