Best 3 Sun Dried Tomato Garlic And Jalape Recipes
Sun-dried tomatoes, garlic, and jalapeños are a delicious and versatile combination that can be used to create a variety of dishes, from salads and pasta to pizzas and dips. The sun-dried tomatoes provide a sweet and tangy flavor, the garlic adds a savory and aromatic note, and the jalapeños bring a touch of heat. These ingredients can be used fresh or dried, and they can be combined with a variety of other ingredients to create a dish that is both flavorful and visually appealing. In this article, we will explore some of the best recipes for cooking with sundried tomatoes, garlic, and jalapeños, providing you with a range of options to choose from.
Let's cook with our recipes!
HUMMUS WITH SUN-DRIED TOMATOES AND JALAPENOS
Sun-dried tomatoes and jalapenos are great additions to hummus. This is also a great plain hummus if you want to leave them out. See note below re: the trick to truly smooth and creamy hummus. If you REALLY want to do this right, you should cook your own chickpeas. See note below on how to cook chickpeas for hummus.
Provided by xtine
Categories Beans
Time 15m
Yield 2 cups
Number Of Ingredients 10
Steps:
- NOTE: to make truly light, smooth, and creamy hummus, you must peel the chickpeas. I know it sounds crazy, but that's the trick. It really doesn't take as long as you'd think it would - it's similar to snapping the stem ends off of fresh green beans. Just take a chickpea, and using your index finger, middle finger, and thumb, pinch the round end of the chickpea (opposite the pointy end). The chickpea will pop out of the skin. It takes me about 10 minutes to peel the chickpeas for this recipe. It's a small time investment, but to me, the deliciously creamy texture of the finished hummus is worth it. If you don't want to take the time to peel the chickpeas, you can just drain them and use them as-is.
- NOTE: to cook chickpeas for hummus: take 1and 1/3 cups chickpeas, and soak them in water for at least 12 hours, or up to 24 hours. When ready to cook, drain the chickpeas, place in a large pot, and cover with water by 2 inches. Bring to a boil, then reduce heat to medium, cover, and cook for 1 hour. Drain chickpeas and rinse in cold water. They are now ready to use.
- Drain the chickpeas.
- Peel chickpeas, if desired.
- Place the chickpeas in the food processor. Process until the chickpeas are well broken up - kind of powdery and grainy looking.
- Add the tahini, lemon juice, garlic (use as much or as little as you like - up to your personal preference for/ tolerance of garlic), sun-dried tomatoes, pickled jalapenos, salt, pepper, and cumin.
- Process in the food processor until a thick paste forms.
- Add the water - note that the water should be ice cold, but it should not be "ice water" - don't put chunks of ice in the hummus. Process for about five minutes, until you get a very smooth and creamy paste.
- Serve with crudités, chips, or crackers.
Nutrition Facts : Calories 1227.8, Fat 63.1, SaturatedFat 8.7, Sodium 2229.6, Carbohydrate 136.1, Fiber 31.5, Sugar 3.5, Protein 44.1
SUN-DRIED TOMATO DIP
This is so easy to make and so good. It can be served with fresh vegetables, any type of cracker, or, my personal favorite, pita chips.
Provided by Robin C
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 16
Number Of Ingredients 9
Steps:
- In a food processor, mix the sun-dried tomatoes, cream cheese, sour cream, mayonnaise, garlic, hot pepper sauce, salt, and pepper. Process until well-blended. Add basil, and continue processing until smooth. Chill at least 1 hour in the refrigerator before serving.
Nutrition Facts : Calories 94.2 calories, Carbohydrate 1.4 g, Cholesterol 20.1 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.5 g, SaturatedFat 4.5 g, Sodium 180.2 mg, Sugar 0.1 g
SUNDRIED CHERRY TOMATO NACHOS
Healthy vegetarian nacho mixture loaded with green onions, black olives, cherry tomatoes, and jalapeno peppers. You don't miss the meat!
Provided by awakenedone
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 50m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
- Mix Mexican 3-cheese blend, mayonnaise, 1/4 the cherry tomatoes, sun-dried tomatoes, half the black olives, green onions, jalapeno peppers, and garlic powder together in a bowl.
- Spread tortilla chips into the prepared pan; top with Mexican cheese-tomato mixture. Sprinkle sharp Cheddar cheese on top.
- Bake in the preheated oven until bubbling and browned, about 30 minutes. Sprinkle nachos with remaining cherry tomatoes and olives.
Nutrition Facts : Calories 537.7 calories, Carbohydrate 29 g, Cholesterol 45.7 mg, Fat 43.3 g, Fiber 4.1 g, Protein 12.6 g, SaturatedFat 12.3 g, Sodium 665.6 mg, Sugar 1.4 g
Tips:
- Use high-quality sun-dried tomatoes for the best flavor.
- If you don't have any sun-dried tomatoes on hand, you can use fresh tomatoes instead. Just roast them in the oven at 200 degrees Fahrenheit for 2-3 hours, or until they are completely dry.
- Feel free to adjust the amount of garlic and jalapeño in the recipe to suit your own taste.
- This spread is also great as a marinade for chicken, fish, or tofu.
- Store the spread in an airtight container in the refrigerator for up to 2 weeks.
Conclusion:
This sun-dried tomato, garlic, and jalapeño spread is a delicious and versatile condiment that can be used in a variety of ways. It's perfect for adding flavor to sandwiches, wraps, salads, and pasta dishes. It can also be used as a marinade for chicken, fish, or tofu. With its combination of sweet, savory, and spicy flavors, this spread is sure to be a hit with everyone who tries it!
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