Recipe: Nachos pink dip with Jalapenos
Hot Sauces
June 29, 2009
Last year I grow Jalapeno chilies for the first time. I enjoyed these mild and crunchy peppers, and this years I'm growing other Jalapeno varieties.
 Jalapeno Goliath has many green pods, and I used some of them for this nachos dip.
Nachos pink dip with Jalapenos
Ingredients
125ml yogurth
1 carrot
2 tbsp mustard
2 jalapenos
nachos
Directions
Peel the carrot, cut into cubes and cook in boiling salted water until tender. Mash it, then add the yogurth, mustard and minced green chilies.
Serve with the nachos.
 A similar recipe:
Avocado nachos dip with coriander
This goes to Mediterranean Cooking in Alaska who's hosting Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.
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