![]() If you really love super spicy stuff, just use a few of them straight out of the can. Next, you need to address the chipotle peppers. The first step was to rinse the black beans thoroughly. I threw together the dip using some very basic Mexican cuisine staples: cilantro, black beans, chipotle peppers in Adobo sauce, salsa, and lime juice. Use a cookie cutter to cut tortillas into ghost shapes, and toast on a cookie sheet at 300 for a few minutes just until crisp. Serve in a bowl garnished with sour cream. Put 1 cup of salsa and all remaining ingredients in a food processor and pulse to mix well, adding more salsa if needed for a good consistency. Depending on your spice tolerance, choose a number of chipotle peppers that works for you, and rinse off if desired.
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