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Last year I grow Jalapeno chilies for the first time. I enjoyed these mild and crunchy peppers, and this years I'm growing other Jalapeno varieties.

Jalapeno Goliath has many green pods, and I used some of them for this nachos dip.

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Nachos Pink Dip with Jalapenos

Ingredients
125ml yogurth
1 carrot
2 tbsp mustard
2 jalapenos
nachos

Directions
Peel the carrot, cut into cubes and cook in boiling salted water until tender. Mash it, then add the yogurth, mustard and minced green chilies.
Serve with the nachos.

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A similar recipe:

Avocado Nachos Dip with Coriander

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This goes to Laurie from Mediterranean Cooking in Alaska who's hosting this week's edition of Weekend Herb Blogging.
This event is handled by Cook (almost) anything at least once.

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