Spicy dip sauce Sukkotash

This light and airy dip sauce is prepared on the basis of traditional American Succotash Salad. Its main ingredients are beans, corn, tomatoes, sweet peppers and greens. For cooking dip boiled Lima beans are ground in a food processor along with baked peppers and fried onions until smooth. BUT another part of the ingredients – tomatoes, parsley and corn kernels – added to dip pieces that will contrast nicely with a velvety texture of the base and add more juiciness. In the recipe you can use frozen beans and corn and canned baked peppers and at any time of the year enjoy summer taste of this snack. Nutrition value of one portion: (all 6) Calories one 60, total fat 10 g., Saturated fat g., Proteins 4 g., carbohydrates 17 g, fiber g., cholesterol mg., sodium mg., sugar g. Photo Spicy dip sauce Sukkotash Time: 55 мин. Difficulty: Easy Servings: 6 The recipes use measuring containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

  • 280 gr frozen lima beans
  • 4 tbsp. l olive oil
  • 1 small onion, diced (about 1 tbsp.)
  • 1 jalapeno pod, chopped into small cubes (optional clean the seeds)
  • 2 cloves, minced garlic
  • 0.5 tbsp. coarsely chopped canned baked sweets peppers
  • 2 tbsp. l apple cider vinegar + optional to taste
  • 1 tomato Cream diced into small cubes (approx. 0.5 Art.)
  • 1 ear of white or yellow corn, cut the seeds (approximately 0.5 tbsp.)
  • 1 tbsp. l coarsely chopped parsley leaves
  • For serving: baked blue corn tortilla chips, chopped cucumbers, carrots and / or radishes

Recipes with similar ingredients: lima beans, onions, peppers jalapenos, garlic, sweet peppers, apple cider vinegar, tomatoes plum, corn, parsley, corn chips, cucumbers, carrots, radish

Recipe preparation:

  1. In a saucepan, bring the water to a boil. Add lima beans and cook without covering until it is very soft, about 10 minutes. Drain and cool slightly.
  2. In a large frying pan over medium heat, heat 2 tbsp. l olive oil. Add onion and 1/4 tsp. salt and fry not covering until it is lightly fried, 8-10 minutes. Add jalapenos and garlic and fry until the pepper is soft, 4-6 minutes. Remove from heat and stir in beans and baked peppers. Slightly cool the mixture.
  3. Put the vegetable mixture in a food processor along with 1 tbsp. l the remaining olive oil, 2 tbsp. l water, vinegar and 0.5 tsp. salt. Grind until smooth, as Necessarily scraping the mixture from the walls of the bowl. Add more vinegar to taste.
  4. Transfer the sauce into a small bowl. Gently mix in a small bowl of tomato, corn, the remaining 1 tbsp. l olive oil and 1/4 tsp salt. Immediately before serving tomato-corn mixture parsley and lay it with a slotted spoon on sauce surface. Serve with chips and dipping vegetables.

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