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Chipotle Antipasto
Recipe By : Jump Up and Kiss Me, by Jennifer Trainer Thompson, page 45
Serving Size : 1 Preparation Time :0:00
Categories : Appetizers And Snacks
Amount Measure Ingredient -- Preparation Method
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10 chipotle chiles -- softened in water
drained and finely chopped
2 tablespoons garlic -- minced
2 yellow onions -- minced
1/2 cup cilantro -- loosely packed
chopped fresh
2 ounces anchovy filets -- (optional)
1/4 cup olive oil
POSTER'S WARNING: recipe includes anchovies.
Blend all ingredients in a food processor until texture is smooth.
Makes 1 cup.
This is versatile recipe and can be used in many ways. As a dip, or mixed
in with your favorite salad dressing...or tossing it with roasted red
peppers...or as a filing for stuffed bread...or serving it as a topping on
focaccia or pizza (along with grilled tomatoes and caramelized onions)...or
spreading it on thick chewy whole grain bread with layers of avocado, fresh
tomatoes and sprouts.
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