Yield: 1 Servings
|3||Garlic cloves; peeled|
|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