Thursday, July 3, 2014

Fresh Salsa & Roasted Corn Guacamole!

Ahhh the week of independence day! Preparations for celebrations! BBQ's, picnics, pool parties or even camping out with family & friends enjoying the outdoors. What do all these celebrations have in common? FOOD! Of course other things such as laugh's memories and so on... but you gotta eat, too! We snack, we eat, we pig out on things we probably shouldn't but hey! Its a holiday! 

Grab a cold one and a handful of corn chips and indulge in these two festive and above all delicious dips!!

Crisp, spicy, and delicious! 

Fresh Salsa

8 Roma Tomatoes
1 Bundle cilantro
2 JalapeƱos
1/2 Purple onion
2 Tablespoons lemon juice
1/2 Teaspoon cumin
1/2 Teaspoon granulated garlic
1/2 Teaspoon chili powder
1/4 Teaspoon sea salt
1/2 Teaspoon Cayenne pepper

The secret to this salsa is my best friend in the kitchen. My Cuisinart food processor . This thing makes salsa a magical experience. Plus its fast! Insta salsa! Who doesn't want that? Okay Mia, get to how we do this already!

Cut you tomatoes into 4 wedges and drop into processor. Rough chop your onion and cilantro and jalapeƱos since the processor will do the rest to chop it down. Add all your spices and lemon juice. Pulse with processor until it takes on Salsa consistency.

Always, I repeat ALWAYS  test with a chip before calling it done. See if theres any flavors you want more of in there. Once happy with what you got let the dipping begin!!

WARNING, Do not grab chip and try to dip it in screen. 

Roasted Corn Guacamole 

6 Ripe Avocados Pitted and scooped out of skin
1 Bundle Cilantro
1/2 Cup finely chopped purple onion
2 Ears corn roasted and cut off cob OR 1 can or whole kernel corn
1 Tablespoon lemon juice
1/2 Teaspoon cumin
1/2 Teaspoon granulated garlic
1/2 Teaspoon chili powder
1/4 Teaspoon sea salt
1/4 Teaspoon cayenne pepper

If you roasted a couple ears of corn just remove kernels and add to all ingredients. If your using canned corn which is perfectly fine. Its how I do it a lot of the time. Drain and rinse your canned corn and fry in pan with a little butter until it takes on golden brown look. Let cool for a few minutes and add to all your ingredients 

Mash all ingredients together in a medium sized bowl until chunky/smooth consistency you desire. Again, ALWAYS chip test before putting away all the spices! We all have different pallets of what we want in out guacamole. I usually kick up the spice every time! Just remember the longer the sit the more flavor comes out.

*Tips* Didn't finish all the guacamole? No problem for storing without worries of finding a brown batch of guacamole the next day! Put leftover Guacamole in container you plan on storing in. With a spoon smooth out the top of it in a flat surface. Pour a couple tablespoons of lemon juice over entire top of guacamole. With saran wrap firmly place against guacamole. Make sure its air tight and pressed up against guacamole with lemon juice and TA DA... green guacamole tomorrow!

So kick back with a cold one and enjoy these two yummy recipes perfect for your holiday celebrations!

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