Show #204

Great to use in a number of recipes including Eric's own "Whitefish Nachos"

Ingredients:

1- 2 hickory smoked jalapenos, or to taste
1/2 cup sour cream
2-3 tbsps lemon/lime juice
french sea salt, to taste

Method:

Smoke (or grill/broil) fresh jalapenos over hickory at 200 degrees for 35 to 45 minutes. Let the peppers cool and wearing gloves split the peppers open removing the stem. With the back of a knife gently scrape out the ribs and the seeds, discard keeping the cleaned jalapeno bodies. Coarsely chop the bodies and place in a food processor add some of the lemon or lime juice and the salt. Pulse the machine a bit then add the sour cream. Process the mixture until a smooth puree is obtained. Reserve.