Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 3 \N | Garlic cloves; peeled |
| 2 \N | Jalapeños |
| 2 tablespoons | Fresh orange juice |
| 2 tablespoons | Lime juice |
| 1 teaspoon | Kosher salt |
| 4 tablespoons | Red bell pepper; chopped |
| 4 cups | Low-fat mayonnaise |
| ¼ cup | Frozen passion fruit purée; thawed |
Roast garlic and jalapeños on a flat-top grill or in a skillet over medium-high heat until golden, about 3 minutes. Remove and set aside to cool.
Combine cooled garlic mixture with juices, salt and bell pepper in a blender and purée until very smooth. Combine in mixing bowl with mayonnaise and passion fruit purée; mix well until a uniform color. Serve with Snapper Cakes or other appetizers. Makes 1 to 1-½ quarts.
>From the Chronicle by Lou Parris <lbparris@...> on Aug 06, 1997 Recipe by: Solero Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Aug 08, 1997