Bestest Salsa Ever (AOC)

I did a study on salsa, mainly by tasting lots of different ones! I like bold flavors so I tend to use a lot of lime and cilantro when making Mexican style dips. Like any of my recipes, you can add or subtract amounts of ingredients to suit your taste. My only rule is that you use all fresh ingredients when called for.  Jarred garlic and lime juice in a bottle are not acceptable. The bottled and jarred products are pasteurized which dramatically changes the flavor. If you want it to taste like Aunt Claire's then use the fresh stuff unless noted. In this case, you can use jarred jalapeno and of course, the beans can be canned or you can cook your own which I do, sometimes, well, rarely.

Best Salsa Ever

3 , 15 oz can cans diced tomatoes( I like the Hunt’s fire roasted )

 3 Tbsp. chipotle salsa 

 Juice of 2 fresh limes

1 Tbsp. diced jalapeno 

 1 clove garlic

 ¼ cup minced fresh onion

 1 bunch cilantro, chopped ( you can use most of the stems too)

 2 tsp.  ground cumin

Salt and pepper to taste

2 Tablespoons olive oil

Place cilantro, onion, and garlic and jalapeno in food processor and pulse until minced well. Add 2 cans tomatoes and all remaining ingredients. Pulse until smooth. Add 3rd can of tomatoes and give 3 quick pulses. I like to have a few chunks but it is ok if you want it smooth. Just pulse a little longer.

Black Bean Dip

Out of all the recipes I have designed, this is the ugliest. It looks like purple mud. You will get a lot of "what is it?" questions when you set it out. However, it is my absolute favorite. I never get tired of making it or eating it. It is a crowd pleaser. The flavors are bold. It will take your guests  a few bites to decifer the complextiy. Caution, if you don't cilantro, don't make this!!!


Black Bean Dip (ACO)

2 cans black beans, drained and rinsed
juice of two limes
2 Tbsp. olive oil
1/4 cup sliced green onion
1 clove garlic
3 Tbsp. chipotle salsa ( I use San Marcos)
2 tsp. cumin
1/2 bunch cilantro
Salt to taste (about 1/2 tsp.)

Place all ingt. in a food processor and blend until smooth. Sometimes I add a tablespoon of water if the dip is too thick. Serve with tortilla chips.

Note: Do not use the juice that comes in a bottle. It will not taste the same. I use an electric juicer for the limes. If you don't have one, you may want to use 3 limes. I add juice then taste, add juice then taste. I like lots of lime but you can adjust any of the ingredients to your taste level. This dish refrigerates well and keeps for a week.

Spinach and Artichoke Dip

Spinach and Artichoke Dip

I cannot remember how many years ago this dip became popular , but every time I make it, it gets wiped out. It is so simple that you should never consider buying it already prepared. Dip away.

1 can artichoke hearts, drained and  finely diced
1/2 cup sour cream
1/2 cup mayonnaise
1 cup grated Parmesan cheese (the kind in the plastic jar)
1 box chopped frozen spinach, thawed
1/2 tsp garlic powder
1 tsp. Italian seasoning
2 shakes of Tabasco
salt and pepper to taste

Squeeze any remaining liquid from spinach. Combine all ingredients. Place in a greased baking dish. Bake 350 til bubbly, about 30 minutes. Serve with pita bites or corn chips, sour cream and salsa. Can be made ahead and frozen before baking.

Notes:
You could easily spread this on chicken or fish before baking. Yum.