Jalapeno Cilantro Dip - OsomeFish Fishcake
This recipes is for OsomeFish Fishcake product.
Ingredients
- 65 gm Hot Mexican jalapeño pepper
- 25 gm Jalapeño pickled water
- 10 gm Cilantro leaves
- 10 gm Fresh lime juice
- 5 gm Garlic 1/8 teaspoon Himalaya pink salt
- 5 gm Organic pure coconut sugar
Instructions
- Place an empty blender jar on a scale and press “tare” to clear the weight of the jar from the scale
- Add the hot Mexican jalapeno pepper, jalapeno pickled water, cilantro leaves, fresh lime juice, garlic, Himalayan pink salt and organic raw coconut sugar; press “tare” in between each ingredient for easy measurements
- Blend the mixture until smooth in a blender
- Store in an airtight container, chill in fridge until use