Jalapeno Cilantro Dip - OsomeFish Fishcake

This recipes is for OsomeFish Fishcake product.


  • 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


  1. Place an empty blender jar on a scale and press “tare” to clear the weight of the jar from the scale
  2. 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
  3. Blend the mixture until smooth in a blender
  4. Store in an airtight container, chill in fridge until use