Guacamole is a California staple, one that we can never get enough of here at The Chalkboard. Whether in a salad or wrap, or on a piece of toast or a tortilla chip – no matter where you put it, we are eating it. You can imagine our excitement when we came across this new spin on the classic green stuff – the main ingredient is not avocado, but broccoli.
“Broccomole” is the inventive dip luring Los Angelenos to Chef John Rivera Sedlar’s downtown restaurant, Rivera (okay, the rest of the Latin food is a big draw too.) Using the best locally sourced ingredients he can find and drawing inspiration from traditional Latin cuisine, Chef Sedlar is redefining our beloved favorites, along with this note-worthy green dip. Pair the dip with one of their exotic cocktails such as Blood Sugar Sex Magic – made with rye, basil, lemon, and red pepper – and you’ll be ruined for basic Latin food forever. Not in L.A.? We have faith that you can recreate the magic at home with Chef’s recipe below. Just follow Sedlar’s step-by-step instructions, grab your favorite veggie chips, and revel in the taste of your new-found favorite appetizer…
4 bunches broccoli (stems removed)
3 cloves garlic, peeled
1/2 white onion, coarsely chopped
1/2 bunch cilantro, leaves only
5 serrano chiles, stems and seeds removed
juice of 3 limes
sea salt to taste
white pepper to taste
In salted boiling water, blanch broccoli until tender but still vibrant green.
Remove with a slotted spoon and cool for 30 minutes.
In a food processor or blender, combine broccoli and remaining ingredients and pulse on high until blended and smooth. It is okay if there are small pieces of broccoli.