Mexican Mezze Board
Serves 1
Directions
- 1Sauté minced garlic, green chilies, and tomato puree in oil. Add brown sugar, chili powder, chili flakes, cumin powder, and salt. Cook for 2-3 minutes.
- 2Add soaked and boiled kidney beans. Cook and mash the mixture. Garnish with fresh coriander and add lemon juice.
- 3Mix boiled and crushed corn with mayonnaise, grated processed cheese, green chili, fresh coriander, garam masala, and chili flakes in a bowl.
- 4Combine pineapple, tomato, onion, jalapeño, fresh coriander, pepper, salt, lemon juice, and Tabasco sauce in a bowl and mix well.
- 5Mash avocado in a bowl with chopped onion, tomato, fresh coriander, lemon juice, pepper, and salt.
Ingredients
- 1 tbsp oil
- garlic, minced
- green chili, minced
- 1/2 cup tomato puree
- 1/2 tsp brown sugar
- 1/2 tsp chili powder
- 1/2 tsp chili flakes
- 1/4 tsp cumin powder
- salt (optional)
- 1 cup kidney bean, soaked and boiled
- fresh coriander, chopped
- 1 tsp lemon juice
- 1/2 cup boiled corn, crushed
- 3 tbsp mayonnaise
- 2 tbsp processed cheese, grated
- 1 tsp green chili, finely chopped
- 1 tsp fresh coriander, finely chopped
- 1/4 tsp garam masala
- 1/4 tsp chili flakes
- 1/4 cup pineapple, finely chopped
- 2 tbsp tomato, finely chopped
- 2 tbsp onion, finely chopped
- 1 tsp jalapeño, chopped
- 1 tsp fresh coriander, chopped
- 1/4 tsp pepper
- 1/4 tsp salt
- 1/2 tsp tabasco sauce
- 1/2 whole avocado, mashed
Equipment
panwooden spoonpotato masherbowlsilicone spatulalemon squeezer
Tips
- Make sure the spicy bean dip is warm when serving.
- Chill the pineapple salsa before serving.
- The platter can be served with nachos, banana chips, Tabasco sauce, and various vegetables like bell peppers and cherry tomatoes.
