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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | yogurt plain |
| 1 Tasse | Smooth peanut butter; Jif brand preferred |
| 8 | Anaheim green chilies; (or New Mexico chilies) roasted, peeled, and chopped (you can substitute canned peppers, but the flavor won't be the same) |
| 4 | Jalapenos chilies; or serranos, roasted, peeled, and chopped |
| 1 | Pickled chipotle pepper; chopped (these are sold in cans and are available at Mexican specialty markets) |
| 1 | Pinch of salt, or to taste |
| 1 | Pinch of sugar |
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Combine all ingredients in food processor and blend until smooth. Chill overnight, then serve at room temperature as desired.
with tortilla chips as a dip, or spread on squares of nine-grain bread for a quick lunch or onto quarters for easy-to-prepare appetizers. Add another chopped chipotle pepper to a few tablespoons of the dip and rub under the skin of a roasting chicken before placing in a hot (450'F) oven for a quick and delicious dinner. The dip is also good on grilled hamburgers served with hot mustard.
This is served at World Class Chili in Seattle, Washington. The recipe is in the book: Pike Place Market Cookbook. Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail. Com> posted mc 11/11/96
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