1 Anaheim chile
12 ounces smoked cod or whitefish, skinned and boned
1/4 cup mayonnaise
1/2 large lime, zested and juiced (about 1 tablespoon juice)
1 1/2 teaspoons fresh cilantro leaves, finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon fresh oregano leaves, finely chopped
10 drops Mexican hot sauce, such as Cholula or Tapatio
1 to 2 serrano chiles (depending on heat preference), halved, seeded and minced
1 small clove garlic, minced
Kosher salt and freshly ground black pepper
5 to 6 pickled jalapenos, thinly sliced lengthwise and seeded, plus 2 tablespoons of the pickle juice
30 garlic croutons
You can also serve the dip in a bowl with the croutons on the side for dipping and a bowl of the pickled jalapeno for topping.
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