Salsa Verde Picosa


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


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.




Coconut Strawberry Dip

one 8 oz cream cheese

1/3 cup strawberry jam

2 T sugar

6 T coconut milk


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.


  • 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)


  • 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

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.