Culichi dip or sauce (recipe)
| Culichi dip or sauce (recipe) | |
|---|---|
| Name | Culichi dip or sauce |
| Ingredients | Poblano chiles • Garlic cloves • Onion • Bouillon • Salt • Mozzarella cheese |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 0.5 |
| Totaltime (in hours) | 1.5 |
| Keto friendliness | Keto friendly |
| Calories | 81.5 |
| Fat | 4.9 |
| Protein | 5.3 |
| Carbohydrate | 4.4 |
| Fiber | 0.5 |
| Net carbohydrates | 3.9 |
| Sugar | 2.6 |
| Saturated fat | 2.8 |
| Cholesterol (mg) | 16.8 |
| Sodium | 130.9 |
| Yield | 12-15 As appetizer |
| Reviewaggregate | |
{{
|= AZ. Usually served as a sauce with shrimp or fish. I serve it as a baked dip with tortillas or chips. Medium spicy (this depends on the poblanos). Originally from: http://tucsontacos.blogspot.com/2009/01/recipe-of-month.html-->
Culichi dip or sauce (recipe) details
Time:
Prep Time in Hours and Mins:1H30M
"
}}
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Culichi dip or sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.
Recipe instructions
- Roast whole poblanos: place on cookie sheet at 400 degrees. Bakefor ~20 minutes, until the peppers are deflated & the skins are charred in spots. Place cooked peppers in a bowl with a top & cool (this will loosen the skin & make the peppers easy to handle). When cool, peel off the outer membrane of the peppers, along with the stem and seeds.
- Puree: Place all ingredients in a blender & puree until smooth. Add salt to taste.
- Pour mixture into baking pan. Stir in 3/4 of the cheese. Sprinkle remaining cheese on top. Cover and bakeat 350 for 45 minutes. Uncover and bakeanother 10-15 minutes, until the cheese on top is bubbling & slightly golden.
- You can make the sauce ahead of time and keep in the fridge for a few days. If you do this, the baking time will be reduced. This is because of the onions; they add a sharpness that needs to be mellowed (baking does this, as does resting time in the fridge). If the sauce rests in the fridge for a few days, the baking time is ~ 25 minutes + an additional 10-15. If you bakeit the day you make the sauce, it will need the stated, longer time.
- Poblanos vary in spiciness, from fairly mild to medium spicy. You won't know until the puree is done. If you want a spicier sauce, simply roast a few jalapev os along with the poblanos and add them to the puree.
-
At Chihuahua (Tucson, AZ), this sauce is served over shrimp & fish. If you wish to do this, simply saute the fish or shrimp, until just barely done. Then toss with the puree. Top with some mozzarella and bake, until the top is bubbling & golden.
Food tags
< 4 Hours"
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