Our Circa 1985 Brand Coordinator has had a bumper crop of jalapeños in her backyard garden lately so this Saturday we’re getting creative with Creamy Roasted Jalapeño Dip and El Vocho drink recipe- each featuring jalapeños!
Creamy Roasted Jalapeño Dip
Prep time: 10 minutes
Cook time: 30 minutes
Makes: About 2 cups of dip
5 jalapeños (cleaned and halved- with seeds for HOT, without seeds for MILD dip)
3 cloves of garlic (peeled and halved)
1 can Cannellini beans (drained)
small bunch of cilantro
1 tbsp lime juice
2 tbsp olive oil
pinch of salt and pepper
Line a small baking pan with tinfoil with enough tinfoil to cover over the ingredients and make a pouch. Toss the jalapeno halves and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeno halves- the jalapeños will get more flavor this way. Season with salt and pepper, and roast in the oven about 30 minutes. Remove from the oven and place all the ingredients, oil included, into a food processor. Add the cilantro, cannellini beans, and lime juice, blend until smooth, taste and season with salt.
El Vocho is a two part shooter that begins with a shot of Milagro Reposado Tequila, which you will find to be very smooth. Though this tequila may not require a chaser, the second stage of El Vocho is so interesting that it is hard to pass up. In the second glass you’ll find pineapple spiced with cilantro, mint, and jalapeno and it does make a fantastic follow up.
Milagro says that the name “El Vocho” is taken from the VW taxis that dash about Mexico City in their white and green colored rush.
Total Time: 4 minutes
Makes: 1 Shooter
4 parts Milagro Reposado Tequila
4 parts Dole® Pineapple Juice
10 Cilantro Leaves
10 Mint Leaves
1 Small Slice Jalapeño
In one shooter glass, pour Reposado neat.
Blend all other ingredients together and pour in the second shooter glass.