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A dipping sauce or dip is a common condiment for many types of food. Dips are used to add flavour to a food, such as pita bread, dumplings, crackers, cut-up raw vegetables, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, or falafel.
Unlike other sauces, instead of applying the sauce to the food, the food is typically put into, or dipped, into the dipping sauce (hence the name). Dips are commonly used for finger foods and other easily held foods.
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Ingredients
2 tablespoons vegetable oil
1 large red onion -- diced small
2 tablespoons garlic -- minced
1 pound dried black beans -- soak overnight
2 bottles beer -- of your choice
1 cup white vinegar
3 cups cold water
1/4 cup tomato catsup
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon dry mustard
1 teaspoon ground cinnamon
1 tablespoon fresh red or green chile of your choice -- minced
1 cup sour cream
1/2 cup fresh cilantro -- chopped
1/4 cup lime juice -- about 2 limes
salt and pepper -- to taste
Instructions
I like black beans both for their own intrinsic taste and for the fact that they are an interesting way to pass on other flavors. Here they are cooked with beer and chiles and served with fried sweet plantains. I prefer a dark or amber beer, which complements the earthy taste of the black beans, but you can use whatever suits your fancy. If you don't feel like making fried plantains, you can always use tortilla chips.
METHOD:
In a large saucepan, heat the oil over medium-high heat until hot but not smoking. Add the onion and cook, stirring occasionally, until it begins to turn dark, about 5 to 7 minutes. Add the garlic and cook, stirring, for an additional 30 seconds. Add the drained beans, beer, vinegar, and water and bring the mixture to a boil. reduce the heat to low and simmer for about 1 1/2 hours, stirring occasionally, until the beans are mushy, adding more beer or water if the mixture becomes too dry.
Remove from the heat, add the catsup, cumin, chili powder, mustard, cinnamon, and chile pepper, and mix well. Allow to cool slightly (about 20 minutes), then puree the mixture in a blender or food processor until very smooth.
With the mixture still in the blender or food processor, add the sour cream, cilantro, lime juice, salt, and pepper. Blend briefly, just until well mixed. If the mixture is too thick, thin it with more beer. This mixture will keep, covered and refrigerated, about 4 days.
Serving Size : 8
Based on information found at Jim Catanich
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1/2 cup mayonnaise
1/4 cup sour cream
2 tablespoons soy sauce
2 tablespoons chopped fresh basil
1 Green Onion, chopped
1 tablespoon oriental sesame oil
1 tablespoon toasted sesame seeds
1 tablespoon rice vinegar
1 teaspoon minced peeled fresh ginger
1 teaspoon sugar
1/2 teaspoon dry mustard
1 teaspoon Chile Paste W/ Garlic or
1/4 teaspoon cayenne pepper
Assorted cut-up vegetables (such as carrots, red bell peppers, sugar snap peas, cucumbers and broccoli)
Combine first 11 ingredients in small bowl; whisk to blend. Season dip with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Place bowl with dip in center of platter. Surround with assorted vegetables and serve.
Makes 1 cup dip.
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1 Avocado
8 oz Cream cheese (flavored is good, i used roasted garlic)
6 Jalapenos fresh ( I used 6 and 2 habs) -- (6 to 8)
6 Tomatillos
2 cloves garlic
cilantro
2 roma tomatoes
4 green onions
First boil the tomatillos till soft, then put tomatillos and all ingredients except tomatoes and onions in a food processor and blend to whatever consistency you like. chop tomatoes and green onions and stir in.... makes a wonderful guacamole style dip add more peppers to taste....
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