Tabañero Dip Trio
Yield: 6 to 8 servings
INGREDIENTS
Pico de Tabañero
- 3 medium tomatoes, diced
- 1/2 of a medium onion, diced
- 1 jalapeno pepper, seeded and minced
- 1/2 cup of chopped cilantro
- 2 tablespoons of lime juice
- 1/2 teaspoon of salt
- 1/8 teaspoon of black pepper
- 1 teaspoon of Tabañero Key Lime Habanero Hot Sauce
- 1 bag of tortilla chips
Tableside Spicy Guacamole
- 3 avocados
- ½ of a small yellow onion, diced
- 2 Roma tomatoes, diced
- 3 tablespoons of chopped cilantro
- 1 jalapeno pepper, deseeded and minced
- 2 garlic cloves, minced
- ½ teaspoon sea salt
- 1 teaspoon of Tabañero Garlic Habanero Hot Sauce
- Juice from one lime
Tabañqueso
- 12 ounces of evaporated milk
- 1 tablespoon of cornstarch
- ½ teaspoon of onion powder
- ¼ teaspoon of garlic powder
- ½ teaspoon of kosher salt
- 1 teaspoon of Tabañero Spicy Agave Hot Sauce
- 8 ounces of shredded pepper jack cheese
INSTRUCTIONS
Add tomatoes, onion, jalapeno, and cilantro to a medium bowl and stir. Mix in the lime juice, salt, black pepper, and Tabañero Key Lime Habanero Hot Sauce.
Cut the avocados in half and remove the pits. Scoop the avocado into a small mixing bowl and mash with a fork until it has the desired consistency. Add the onions, tomatoes, cilantro, jalapeno, garlic, salt, Tabañero Garlic Habanero Hot Sauce, and lime juice to the mixture.
Heat a medium saucepan over medium-low heat on the stove. Add the evaporated milk, cornstarch, onion powder, garlic powder, salt, and Tabañero Spicy Agave Hot Sauce and whisk until combined. Stir the mixture for two minutes while it simmers—don’t boil. Reduce the heat to low and add the shredded cheese in small batches, allowing it to melt before adding more.
Serve the trio in cute serving bowls with tortilla chips.
Cut the avocados in half and remove the pits. Scoop the avocado into a small mixing bowl and mash with a fork until it has the desired consistency. Add the onions, tomatoes, cilantro, jalapeno, garlic, salt, Tabañero Garlic Habanero Hot Sauce, and lime juice to the mixture.
Heat a medium saucepan over medium-low heat on the stove. Add the evaporated milk, cornstarch, onion powder, garlic powder, salt, and Tabañero Spicy Agave Hot Sauce and whisk until combined. Stir the mixture for two minutes while it simmers—don’t boil. Reduce the heat to low and add the shredded cheese in small batches, allowing it to melt before adding more.
Serve the trio in cute serving bowls with tortilla chips.