Pigeon Pea Dip
By Mara Gonzalez on RecetasPuertoRico.com
This puerto rican style Pigeon Pea Dip (Gandules) recipe Mara has shared with us is very tasty and great for entertaining your table guests at home or friends at your next potluck.
(Oprime aquí para la versión en Español)
Ingredients
- 3 medium Onions (finely diced)
- 3 small, Sweet Chile Peppers* (finely diced)
- 2 cloves Garlic (crushed)
- ½ lb. Cooking Ham (finely chopped)
- 1 cup Olive Oil
- ¼ cup Apple Cider Vinegar
- 2 envelopes Goya Sazón seasoning without Achiote (annatto seeds)
- 1 envelope Chicken Bouillon granules or use 1 cube of bouillon
- 4 stems fresh Culantro (Long Leaf Coriander “Recao”) finely chopped. You could also change for fresh Cilantro/Coriander.
- 3 cans pigeon peas, drained (15 ozs. each)
Procedure
- In a in a large pot over high heat, place all ingredients, except pigeon peas, to cook until well combined or cooked.
- After 8-10 minutes, add the pigeon peas to the pot and mix well.
- Remove from the heat and let it rest at room temperature. Place in refrigerator until ready to serve.
Can be accompanied by crackers, tostitos, pita bread or other item you wish to serve it with.
* Sweet Chile (Ají Dulce) peppers can be bought in Latin markets and are also known as Sweet Cachucha peppers, not to be confused with Hot Habanero or Hot Cachucha peppers.
Translated by: Debra P. Tous