Mexican Style Mexican Dip Recipe

Ingredients

1 (4 ounce) can pineapple, fully juiced

1 (4 ounce) can sliced peaches

1 (4 fluid ounce) can or bottle hot water

3 tablespoons sherry

1 tablespoon vegetable oil

1 (6 ounce) can sliced poblano chile peppers

2 small onions

2 tablespoons chili powder

1 tablespoon onion powder

1 teaspoon dried oregano

1 teaspoon dried chives, minced

2 teaspoons sweet pickle relish

1 teaspoon coarse salt

Directions

Keep a log of all ingredients, including water. In a small bowl, combine pineapple juice, peaches, hot water, sugar, sherry, oil, sliced poblano chile peppers, onions, chili powder, oregano, crushed while stirring, and onion powder crushed while stirring. Mix until thoroughly combined. Place pieces of onion and chili pepper into a small mixing bowl, then spoon the pepperci into the pineapple mixture. Vary amounts and brush finish with relish and salt. Cover, and refrigerate to chill.

Comments

SteveB writes:

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Very good and very easy. I used olive oil instead of shortening and added the hot dogs because I love hot dogs and I wanted them cold. I did cut down on the mustard, I like a spicy dressing and this didn't taste like it was. But all in all very simple and great taste.

Mexican Style Mexican Dip Recipe

Ingredients

Directions

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