Monday, August 4, 2008

Dippers Trio

I wanted to have a few dipper options for the party, keeping with the tex-mex bbq theme, so I did Guacamole, Pico de Gallo, and Mango Tomatillo Salsa.
I made my standard Guacamole and Mango Salsa, but I switched up the pico a bit by grilled the veggies.


4 haas avocados
2 lime, juiced
2 tsp. salt
3 garlic cloves
1 tsp. ground cumin
Chop the garlic and sprinkle with salt, paste it together. Dice the avocado, add to a bowl, squeeze lime juice over, add garlic paste and cumin, stir and cover with plastic to keep from browning.

Mango Tomatillo Salsa

1 mango, peeled and coarsely chopped
6 tomatillos, husked and chopped, and pureed in a food processor
2 tbsp. minced grilled red onion
1 tbsp. minced grilled jalapeno
¼ cup lime juice
¼ cup chopped cilantro
1 tsp. honey
Salt and pepper

Mix all ingredients in a bowl, refrigerate for a few hours to let the flavors develop

Grilled Pico de Gallo

2 cups tomatoes, diced
¼ cup grilled red onion, diced
2 tbsp. cilantro, minced
½ lime, juiced
1 jalapeno, grilled and minced
Salt and pepper

Mix all ingredients together in a bowl. Refrigerate to let flavors combine.

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