Step Aside Salsa, There’s A New Dipping Sauce In Town
Here’s a little something new to pair with your tortilla chips. Salsa and guacamole is good, but you know what’s even better? Chili!
This is not just your ordinary chopped or ground beef with dried chili peppers, garlic, onions and cumin. This chili con bangus with tortilla chips recipe is made special with milkfish!
In the mood for something new? This milkfish appetizer is excellent for house parties or just a chill Friday movie night at home. It’s spicy taste and strong flavor is ideal as dipping sauce or served with rice.
Are your taste buds ready?
Chili con Bangus With Tortilla Chips
Ingredients
400g Sarangani Bay Milkfish fillet(chopped)
2 tbsp cooking oil
1 tsp ginger, chopped
1 tbsp garlic, minced
¾ cup onion, chopped
2 tsp ground cumin
1 large can diced tomato
¾ cup canned red kidney beans
¾ cup canned corn kernels
2 tsp lemon juice
1 tsp red cayenne pepper
1 tsp salt
Procedure
In a sauté pan, heat cooking oil. Saute ginger, onion, garlic and cumin. Add bangus and cook for 5 minutes. Add diced tomatoes, kidney beans and corn. Cook for another 5 minutes over medium heat.
Lastly add lemon juice, cayenne pepper and salt.
Serve hot with tortillas chips or corn muffins.
* Serving Size: Make 6-8 pieces
