It's fiesta time! In Mexico and in the United States people of Mexican descent get a perfect chance today to celebrate their Mexican origins. Cinco de Mayo is also a wonderful occasion to explore Mexican cuisine or at least get inspired by the variety of spices, colors and aromas that are used by Mexican cooks.
For today's Mexican-themed lunch I created a simple raw appetizer. It is very colorful, rather easy to make and quite delicious.
To make my creamy filling I used nuts but if you are not a vegan you can also use raw milk cream cheese. Also, depending on how big your peppers are you might need more nuts for the filling.
Ingredients:
Method:
Dominique Allmon©2014
For today's Mexican-themed lunch I created a simple raw appetizer. It is very colorful, rather easy to make and quite delicious.
To make my creamy filling I used nuts but if you are not a vegan you can also use raw milk cream cheese. Also, depending on how big your peppers are you might need more nuts for the filling.
Ingredients:
- 10 baby peppers
- 2 1/2 cups macadamia nuts, soaked in water overnight (use cashews if you do not have macadamias)
- juice of 1/2 lime
- 5 Tbsp virgin olive oil
- 5 Tbsp almond milk
- 2 garlic cloves
- 2 hot peppers with seeds
- pinch Celtic sea salt
- hot pepper flakes for garnish
Method:
- Wash and pat dry the peppers. Cut each pepper in half and remove the seeds. Set aside.
- Place all the remaining ingredients (except the hot pepper flakes) in a blender ad process until smooth. Adjust the taste to your personal liking. If the creamy filling is too thick add more almond milk to dilute it just a bit.
- Using a pastry sleeve fill each piece of pepper and arrange it on a platter.
- Sprinkle the filled peppers with hot pepper flakes and enjoy them in good company!
Wishing everybody very happy Cinco de Mayo - in radiant health, passionately raw - Dominique