Salsa Verde Picosa

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6 large jalapeños, DE-SEEDED
½ cup sunflower oil
½ tspn salt
½ tspn minced dried garlic

Slice peppers down the horizontal middle.  Remove seeds and stem.
Microwave in a covered dish for five minutes.

In blender, pulse peppers with oil, salt & garlic.

Enjoy on a tortilla with guacamole, brisket, eggs, refried beans or whatever pleases your palate.

This salsa is PICOSA!

Happy Churros Dip

juldip

I am calling this “Happy Dip” because it brought smiles to la familia when they dunked into it.   I was happy that I could produce it quickly when I’d bought churros but forgot a dip to go with them.

1/2 cup dark chocolate chips

1 T butter

2 T milk

 

Place ingredients in a glass bowl.  Stir.  Microwave for 25 seconds.  Stir well and serve with fruit, nuts, or churros.   Dried coconut for garnish would be a yummy extra.

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Coconut Strawberry Dip

one 8 oz cream cheese

1/3 cup strawberry jam

2 T sugar

6 T coconut milk

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Blend and chill.

 

another :

strawberry fruit dip

 

8 oz mascarpone or cream cheese 

6-10 strawberries

6 T sugar

1/4 cup whipping cream

3 c tru-whip or whipped cream

 

mix in a blender and add more whipping cream as needed for the desired thickness.

 

 

a star cheese dip

 Southwestern Star Dip

Do not make this dip in a crockpot.

Ingredients

  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup mayonnaise
  • 1 can (4-1/2 ounces) chopped ripe olives, drained, divided (i used green olives)
  • 1 can (4 ounces) chopped green chilies, undrained
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon hot pepper sauce (or 1 t chili powder)
  • 1 medium tomato, chopped
  • 1/4 cup chopped green onions (half a cup)
  • Tortilla chips  (unsalted, or pita chips)

Directions

  • In a bowl, combine cheese, mayonnaise, olives, chilies, garlic powder and hot pepper sauce. Transfer to an ungreased 9-in. pie plate. Bake, uncovered, at 350° for 20 minutes or until hot and bubbly.
  • Sprinkle tomato on top in the shape of a star; outline with remaining olives. Sprinkle onions around the star. Yield: 2-2/3 cups.

 

Nutrition Facts: 1 serving (2 tablespoons) equals 124 calories, 12 g fat (4 g saturated fat), 15 mg cholesterol, 197 mg sodium, 1 g carbohydrate, trace fiber, 2 g protein.

Cherry Fruit Dip

 

 

 

Cherry Dip

 

2 T of  crushed pineapple

2 T of marshmallow cream (or sugar)

12 maraschino cherries  or  fresh cherries, chopped

8 oz whipped cream cheese, softened

 

Mix well and chill.

 Can add more pineapple if needed for desired consistency.

Serve  with  fruit.    Or  serve with a sponge cake as a trifle layering .   Add fruit (e.g. strawberries, kiwi) between  layers.

 

 

Mexicorn Relish

1 11 oz can of mexicorn

1 11 oz can of white shoepeg corn*

1 cup pinto beans, drained and rinsed

1 cup cilantro, diced

green onions, optional

½ t cumin powder

½ t dried minced garlic

½ t onion powder

½ t salt

1 lime

1 large tomato, seeded, diced

1 avocado, diced

Directions:
Combine vegetables. Add spices and lime to taste. Add avocado and tomato just prior to serving. Serve with tortilla chips. The ratio of veggies can be adjusted to your preference.

* Hominy can replace the corn.  Drain 2 cans of hominy and steam in a covered dish in the microwave for 10 minutes.