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Posts Tagged ‘mexican’

  1. Dip #10–Roasted Salsa

    September 9, 2011 by admin

    I should’ve posted this earlier, but it still works now. Great for the end of summer vegetables. This recipe comes from “Everyday Food”.


     The Recipe


    2 large tomatoes (1 1/2 pounds)

    1 medium white onion, halved

    3 jalepenos

    3 garlic cloves

    3 tablespoons fresh lime juice

    1/4 cup chopped cilantro


    The Process


    1. Heat broiler with rack in top position. Place tomatoes, onion, jalapenos, and unpeeled garlic cloves, in a single layer on a rimmed baking sheet.

    2. Broil until vegetables are blistered and slightly softened, rotating sheet and flipping vegetables frequently, 6 to 8 minutes. Garlic can be removed if it’s browning too quickly.




    3. D1scard garlic skins. In a food processor, pulse garlic and vegetables until coarsely pureed. Add lime juice, season with coarse salt and pepper, and pulse to combine.



    4. Transfer salsa to a bowl and stir in the chopped cilantro. Refrigerate up to 3 days, or freeze up to 3 months.
    Kealoha and I are pansies when it comes to spicy salsa. I chop the onions first so that they’ll be really small, then add in the rest. I also think you should hold off on using all the jalepeno. I added all and then had to cook another batch because it was way too spicy. You can take out the seeds first, or just go down to one jalepeno and add more if you need it.


    The Verdict



    I served this at my Dip Party. While it wasn’t a stunner in the sense that everyone ooh’ed and ahh’ed over it (like they did over the Buffalo Wing Chicken Dip), they kept coming back to it.

    The salsa has this wonderful smokey flavor that sets it apart from any other salsa you’ve had. It’s really what sets it apart. It will need some cooling time, because hot salsa is more like a soup.

    It’s a great salsa. Full stop. Still, I give it 3 out of 5 pretzels because a salsa is still a salsa, even if it’s a smoky salsa.

    The lowdown: fun, quick, pretty easy to do. Makes a ton. And the food processor does most of the chopping for you.


    The Dunkables


    Tortilla chips

    Fried plantains

    Use as a topping on black bean cakes or tamales



    *Anyone reading this blog? If you are and enjoy it, please let me know! If you’ve tried any of the dips I’ve posted, let me know that too. And…if you have a dip you’d like to see posted, send it to me at I’d love to give your dip a pretzel rating.

  2. Dip #6 – Black Bean Spread with Lime and Cilantro

    August 11, 2011 by admin

    Kealoha and I were invited to his parents’ house for dinner. I was narrating all day and didn’t have a lot of time to make a dip or go shopping. This dip used all the ingredients we happened to have in our house, except I made a quick stop at the store for cilantro. It’s a healthy dip, but don’t let that scare you.


    The Recipe

    From “Cooking Light” Magazine


    3 garlic cloves, peeled

    ½ cup chopped fresh cilantro

    2 tablespoons fresh lime juice

    1 ½ tablespoons olive oil

    ½ teaspoon salt

    1 (15-ounce) can black beans, rinsed and drained

    1 (15-ounce) can black beans, undrained

    diced tomato and avocado (optional)

    The Process


    1. With food processor on, drop garlic through food chute; process until minced. Add chopped cilantro and next 5 ingredients, and process until smooth.

    That’s it. Basically, put it in a blender and mix until smooth. It’s really easy. Instead of chopping the garlic myself, I put it in the processor first and let the machine do the work.


    The Verdict


    When it was finished, it looked a little weird. Simple. Next time around, I might reserve a little of the liquid from one can to make sure it doesn’t get too soupy. To add texture, consider adding in chopped tomatoes and avocado.

    I was a little leary about Kealoha’s parents liking it…but they LOVED it. We couldn’t stop eating it! It’s a great spread, with or without putting in anything extra.

    It’s got that kind of fresh taste with the zip of lime, hint of cilantro. The little bit of salt really brings out the flavor. And then there’s the garlic and smooth black beans. Mmmmm. Honestly. I love this dip. Easy. Fast. Low-call and high fiber. Delicious!

    This gets 5 out of 5 pretzels. Really. It’s super easy, and you can make it any time of the year. And you can’t stop yourself from eating it. If there’s any left, it keeps well for days.

    The Dunkables


    Nacho Chips

    Corn Chips

    Fried Plantains


  3. Dip #5–7 Layer Bean Dip

    August 5, 2011 by admin

    This is that dip you have at parties and everyone eats all of it, but you just never think of making it. And I’m so glad I finally know how. It’s freakishly easy. It’s also versatile. If you don’t like a layer, simply replace it with something you do like…like guacamole or jalapeno peppers or whatever.

    The quality of the dip will probably change with the quality of ingredients you use.


    7 Layer Bean Dip

    (With thanks to Dana and her aunt for sharing the recipe)



    1 15oz can refried beans, heated

    1 c. sour cream

    1 .78 oz pkg. taco seasoning mix

    1 c. diced tomatoes

    1 4.25 oz jar diced green chilies, drained

    1 2.25 oz can sliced ripe olives, drained

    3/4 cup shredded cheddar cheese

    2/4 c. shredded monterey jack cheese

    1 jar salsa

    tortilla chips


    Spread warm beans on 10 inch serving platter. Combine sour cream and seasoning mix; spread over beans. Layer remaining ingredients over sour cream mixture. Serve with salsa and chips. 6-8 servings

    Now, I didn’t heat the beans, because I wanted to make this ahead of time. It’s great cold. I think this is a good dip to bring to a party because you can assemble it there.

    We found that the taco seasoning and sour cream was too salty. If I make it again, I’ll only use 1/2 the seasoning pack.

    We replaced the jalepeno peppers with avocado.

    Here’s the step by step process in pictures. (I know. It’s so easy you don’t need pictures, but I have a good camera, so I feel like I have to use it.)







    We give this 4 out of 5 pretzels. Or maybe we should say tortilla chips. It’s a great dip and I know it will be devoured at the next party. Next time, I’ll definitely use the taco seasoning to taste, but beyond that…it’s great. Now I can finally make this dip. It’s a little spicy, creamy, and a little bit sinful. AND you can eat a TON of it without making yourself sick, a definite dip-bonus. I should know.


    Tortilla chips


    Veggies (maybe)

    Or even tortilla shells. I bet this would be great in a burrito.



    Got any comments or have any great recipes you’re willing to share? Please either comment here, or email me at