INGREDIENTS:
1 bunch broccolini, trimmed and blanched
1/3 cup fresh peaches or mangoes, pureed
3 tablespoon mango chutney, finely chopped
2 tablespoons fresh lime juice
1 teaspoon serrano chiles, finely minced
2 tablespoons red chiles, finely minced
3/4 teaspoon ground cumin
1/8 teaspoon salt
METHOD:
Bring a pot of salted water to a boil. Briefly cook broccolini spears for about a minute. Immediately drain, and drop the broccolini into an ice bath to stop cooking. Drain and set aside in the refrigerator.
Combine the remaining ingredients for the dip. Chill until needed. Serve with whole chilled broccolini spears.
YIELD: 4 servings
SOURCE: Mann’s Packing Company
