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For chile verde and honey dip:
½ cup honey
4 cups tomatillos, coarsely chopped
¼ white onion, coarsely chopped
2 serrano peppers, with stems off
1 whole garlic clove
1 bunch cilantro
Juice of 2 limes
1 whole avocado
Salt and white pepper, to taste
For vegetable tempura:
6 oyster mushrooms
6 thick slices each yellow and green zucchini, about ¼-inch thick
6 wedges red bell pepper
6 wedges ripe firm avocado
1 cup tempura flour
1½ cups water
½ cup ice cubes
1. In a blender, combine the honey, tomatillos, onion, serranos, garlic, cilantro, lime juice, avocado and salt and pepper. Pulse until a smooth sauce develops adding a little water if too thick.
2. Heat a pot of frying oil to 350°F. Mix the water, tempura flour and ice together. With a set of tongs dredge each vegetable through the tempura, shaking off any excess batter. Gently drop each vegetable into the oil cooking and fry each piece until golden and crispy. Drain on paper towels.
3. Arrange vegetables on a serving platter or wrap vegetables with parchment paper and place into a low, wide glass. Serve with bowls of the Honey Chile Verde Sauce.
Recipe courtesy of the National Honey Board
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