Friday, May 4, 2012

Chef Julieta Ballesteros's Salsa de Chipotle and Guacamole

Another Cinco de Mayo classic found in Glamour Magazine, May 2012 issue

"Whether you make them hot or not, these two dips are guaranteed to go fast!".

Salsa de Chipotle
Serves 6

6 medium-sized plum tomatoes
1/4 cup vegetable oil, plus 1 tsp. for pan
1/4 Spanish onion, chopped
2 garlic cloves, minced
2 tbsp. chopped cilantro
1-2 chipotle chilies in adobo (we like La Morena, available at most grocery stores)

Preheat oven to 350 degrees.  Cut tomatoes in half, and place them on a baking sheet (for easier cleanup, wrap pan in aluminum foil first).  Season with salt, and place in oven.  Roast for 1 1/2 hours.  In a medium pan, heat 1 tsp. oil, and saute onion and garlic until golden brown; set aside.  When tomatoes are ready, put them into a blender.  Add onions, garlic, cilantro, and chilies.  Blend on slow speed, and add salt.  Gradually increase speed while adding oil, and process until smooth.  Serve with chips or as a sauce on tacos.

The perfect Guacamole
Serves 6

5 Hass avocados, pitted
1 garlic clove, minced
1/4 cup chopped Spanish onion
1/4 cup chopped red onion
1 jalapeno pepper, minced
1 pickled jalapeno pepper, minced, plus 1/4 cup cider vinegar (recipe calls for regular vinegar)
2 tbsp. chopped cilantro
Juice of one lime

Toss everything in a bowl.  Mash, and salt to taste.  Serve with corn chips.  And enjoy!!

Easy Everyday Mexican...Ballesteros' easy ideas for what to do with...Salsa!
1.  Pour on a grilled-cheese GF sandwich
2. Toss with stir-fried mushrooms, peas, peppers, and onions; add a side of rice
3. Add 1 tbsp. chopped olives and 2 tbsp. lime juice to each cup of salsa, and serve over poached shrimp.

1.  Cut into strips, toss with 1 tsp. oil and salt, and bake at 350 degrees for a few minutes.  Use instead of croutons.  A great gluten free way!
2.  Fry until golden brown, then top taco fixings for tostadas

Enjoy! xoxo Julie

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