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!
crispy corn tortillas
White northern beans, cooked and mashed with cumin, in oil/butter.
beef sausage, heated & sliced
garnishes: tomato, avocado, salsa, cilantro, peppers,
Mash beans in oil and/or butter and season with cumin.
Slather hot beans in a thin layer onto a crispy tortilla.
Cover with cheese dip.
Garnish with veggies of your choice.
Note: I make these recipes for my family and for their tastes but feel free to substitute the sausage with one of your choice.
my crockpot cheese dip: 2 cups of 2 % cheddar, 2 cups of sautéed bell peppers & onions, and one cup of milk. Stir well and heat on low for an hour or half an hour on high. Stir occasionally.
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.
I hosted a dinner party recently and several people were surprised how simple but delicious my guacamole was. It had no extra vegetables and only two ingredients added to the avocado. The trick to keeping guacamole a pretty green, and one that doesn’t turn brown, is to keep it protected from air. I bought 16 smallish-medium avocados to serve 13people but used only 12 and wish I had prepared all 16.
Ingredients: avocados, dried minced garlic and salt.
Mash one or two avocados on a plate with a fork. Sprinkle lightly with salt and garlic. Stir and quickly put into a glass bowl. Cover with a tea towel immediately.
After you have mashed all of them, cover the bowl with a tight lid and refrigerate. Keep there until ready to serve. Prepare not more than four hours prior to serving.
You may toss in diced yellow onion, deseeded serrano or jalapeno peppers, deseeded tomato, and/or cilantro just before serving if you like veggies in your guacamole.