CHARRED HOT PEPPER DIP
White kidney beans make the healthy base for this dip that holds in the great taste of grilled onions and hot peppers. Pack this up for a tasty dip on your next picnic. For Dip:
4 fresh jalapeno peppers or other hot pepper
1 sweet onion, such as Vidalia, Bermuda or Spanish
1 19-oz (540 ml) white kidney beans, drained and rinsed
3 Tbsp. (45 ml) extra virgin olive oil
3 Tbsp. (45 ml) fresh lime juice
1 clove garlic, roughly chopped
2 Tbsp. (30 ml) chopped fresh coriander
2 tsp. (10 ml) finely grated lime zest salt
For Dipping:
Tortilla chips
Snow peas
Cherry tomatoes
Cucumber wedges, or any vegetables or chips of your choosing
1. Preheat your grill on high (or once charcoal briquettes turn half white) and grill the whole jalapeno peppers, turning often, until the skin is charred, about five minutes. Place the peppers in a resealable bag and let them cool for 15 minutes.
2. While the peppers are cooling, peel and slice the sweet onion into circles 1/2-inch (1 cm) thick and grill until marked on both sides, about eight minutes. Remove these from the grill and roughly chop. Slice the cooled jalapeno peppers to open them lengthwise, scrape out the seeds and roughly chop.
3. Using a food processor, purée peppers and onion with the kidney beans, olive oil, lime juice, garlic, coriander and lime zest and season to taste. The dip can be served chilled or at room temperature, but stored chilled until ready to serve.
4. To serve, arrange the dipping items of your choosing around a bowl of dip.
Serves eight