I’m so excited, not only to share this delicious new recipe from LLB’s 2 Year Birthday Party, but also to share a couple of party pics with all of you!
My amazing photographer Stacy did such a great job of capturing all the awesome people that came out to the party! You can check out more of her work, including weddings, art and really cute babies, on her website!
Thank you to everyone who came out, enjoyed the food, sipped champagne and made the party so much fun!
Now back to those veggie cups!
The Veggies with Ancho Chili Sauce paired perfectly with the Mini Tacos and Jicama Chips with Mango Salsa that were also served at the party. Altogether, Chef Fernanda put together a delicious spread of hors d’oeuvres! If you want to try more of her delectable creations, stop by Bailiwick for brunch on Saturday or Sunday!
I re-created Fernanda’s dish at home so I could share the recipe with all of you!
- 4 dried ancho chilies
- 2 habanero peppers
- 1 tbsp sriracha
- 1 cup ketchup
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 cup sour cream
- 1 cup ancho chili water
- 4-6 carrots (cut into matchsticks)
- 2 zucchinis (cut into matchsticks)
- 1 cup heirloom cherry tomatoes
Begin by slicing off the tops of the ancho chilies and removing the seeds. Next, tear the ancho chilies in large strips.
Boil a small pot of water, then add the ancho chili strips and remove the water from the heat.
Allow the chilies to soak in the water for 20-30 minutes.
In the meantime roast the habaneros and grill the carrots and zucchini over medium heat. The carrots should grill for 15-20 minutes, while the zucchini only needs 10-15 minutes on the grill.
Once the ancho chilies are soaked and the habaneros are roasted, remove the ancho chilies from the water, reserving the soaking water.
Peel and de-seed the habaneros, then add both chili peppers to a blender with the sriracha, ketchup, paprika, salt and pepper.
Blend for 15-20 seconds.
Add the sour cream and 1 cup of the reserved ancho chili water. Blend well.
At this time, the carrots and zucchini should be all grilled up. Prepare the tomatoes by skewering them on a toothpick.
Pour the ancho chili sauce in small cups or ramekins, then place the vegetables in the cups.
These are great for tray passed hors d’oeuvres or individual appetizers.
You could also serve a large bowl of the ancho chili sauce with a veggie tray, did someone say football watch party, labor day BBQ? Oh yes!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten free.