Just a little something different to offer friends and family that visit during the Holidays.
Image Courtesy Seasons 52
¼ cup Pistachios, shelled and toasted (3 oz)
¾ cup Red peppers, roasted, peeled and chopped (2 oz)
2 tbs Bread crumbs
1 oz Lemon or lime juice
1 tbs Honey
1 tbs Chipotle Tabasco
½ tsp Cumin, toasted
½ tsp Kosher salt
Sprinkle of chopped pistachios
Toast pistachios in 350º oven for 5 minutes. Cool to room temperature.
Pulse pistachios in food processor for 30 seconds to chop nuts.
Reserve a tablespoon for garnish.
Add all other ingredients to bowl of food processor.
Blend in food processor for 1 minute until smooth. Refrigerate for a few hours.
Garnish with reserved chopped pistachios.
Serve chilled in small bowl with veggies or chips.
Image Courtesy Seasons 52
How to roast peppers: Lightly rub a few red peppers with oil. Broil or grill red peppers to char the skin. Place in a plastic Ziploc® bag or
covered container 30 minutes. Remove peels & seeds.
Some awesome dishes right here!
The pineapple juice, champagne, chamboard and vodka along with berries were a perfect start to dinner.