Here’s a recipe found on RecipeZaar.com that we make somewhat regularly (and “we” here meaning Punkin specifically, I just get to taste test and blog it). It’s spicy, zippy and bursting with yum. The nifty thing about this is that the day it’s made, we eat it as a hearty soup. That takes care of 2 of the 6 serving amount made; the remainder goes into the fridge and becomes a really great dip for tortilla chips or raw dipping veggies over the next few days… if it manages to survive that long.
This recipe uses one whole fresh jalapeño, leaving out the seeds. It’s got a nice kick but since it’s only 1/6 of one pepper per serving, it isn’t deadly hot by any means. If you do like spicy hot foods, include the seed. If the idea of spicy food scares you a little, cut back on the amount or leave it out completely, although that does skip on part of this soup/dip’s appeal. The soup will still be delicious, just a lot more tame.
This recipe can easily be switched to a vegetarian one; see Note after the ingredients.
