- 1- 14 oz can fire roasted diced tomatoes
- 1- 10 oz can Rotel
- 1/2 small onion (I prefer red for this)
- 1 clove garlic, peeled and smashed
- 1/2-1 jalapeno, seeded or not (depends on how spicy you like it)
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- small to medium size handful of cilantro, washed
- juice of 1 lime
Chop the onion and jalapeno, smash the garlic. Throw everything in your food processor and pulse for 20 seconds. Try not the eat the whole bag of chips. This is a good basic recipe you could dress up with roasted peppers, or corn and black beans. You could get crazy with strawberries or watermelon. To make my favorite dip throw a package of cream cheese in when you are pulsing...addictive. BTW, the best chips I can find are called Xochitl Totopos.
Now where is the guacamoloe ?
ReplyDeleteFrom Uncle Michael he Knows he dates a Latino
ReplyDeleteIngredients
3-4 ripe avocados
1-2 minced garlic cloves
1/4 c. lemon juice
2 tbsp. minced chives
1 small tomato - cubed salt to taste
salsa
Directions
1. Find the ripest avocados you can - they should be soft when squeezed gently, with dark-green skin. Avoid brown avocados, which are too ripe.
2. Cut each avocado in half, working around the large, smooth pit. Separate the avocado halves and remove the pit.
3. Scoop the avocado flesh out of the skins.
4. Use a fork to mash the avocados until smooth - some chunks are OK. Use a food processor for large amounts of avocado if you like, but avoid overprocessing.
5. Add minced fresh garlic, lemon juice, chives and cubed tomato. Add salt and salsa to taste, if desired.
6. Serve immediately with tortilla chips