"Finadene" Local Dip
Connie "Kiyu" Guerrero
1 csoy cause (kikkoman)
1/2 clemon juice, fresh
1/2 cgreen onions (chopped)
4 slicelemon (fresh sliced)
1 cgrape or cherrie tomato (halves)
6 smallred hot peppers (wild local peppers)
1 pinchlemon zest, grated
How to Make "Finadene" Local Dip
- Using a medium bowl, mix all ingredients together and stir well to blend all the flavors. Chop 3 red hot peppers and add into the sauce.
- Garnish with the remaining whole red hot peppers, lemon slices and lemon zest.
- Serve over rice, meat, chicken, fish, eggs, avocados...or almost on everything! Great when drizzled over rice