Mon_Mar_25_00:01:25_PDT_2019
(Does anyone remember the ad running in the 80s/90s in India?)
This is not an ad for tea bags, however, but a quick recipe for a spicy dip
We were invited to a birthday party last night where the food was Mexican-inspired, and this was my little contribution to the buffet table.
This is like a 7-layer minus a few layers.
I started by making the salsa. A few months ago, I shared my new favorite salsa recipe and got some great feedback, with folks writing in to tell me about their favorite way of making chile arbol salsa. Here's how I made it yesterday (five ingredients, count 'em):
1. In a small pan, heat 2 tsp. olive oil and saute 3-4 peeled smashed cloves of garlic and 4 dried arbol chiles for 30 seconds or so.
2. Place the fried garlic and arbol chiles in the food processor along with 1 cup canned fire-roasted tomatoes (or fresh if you're lucky enough to have them in season), 1 bunch cilantro and salt to taste. Pulse to process into a thick salsa.
To assemble the dip-
In a shallow dish, mix together 1 diced red pepper, 1 cup cooked black beans and a handful of cooked corn kernels.
Pour on the salsa in an even layer.
Spread with light sour cream and shredded Cheddar/Pepper Jack cheese. Garnish with sliced green onions (green parts only). Ta da!
Serve with corn chips that are hefty enough to hold the nice chunky dip.
The dip was tasty and vanished promptly once it was laid out. The only downside was that the salsa was a little watery and it looked quite messy- I'll have to work on making a thicker salsa.
Have a great week, everyone!
This is not an ad for tea bags, however, but a quick recipe for a spicy dip
We were invited to a birthday party last night where the food was Mexican-inspired, and this was my little contribution to the buffet table.
This is like a 7-layer minus a few layers.
I started by making the salsa. A few months ago, I shared my new favorite salsa recipe and got some great feedback, with folks writing in to tell me about their favorite way of making chile arbol salsa. Here's how I made it yesterday (five ingredients, count 'em):
1. In a small pan, heat 2 tsp. olive oil and saute 3-4 peeled smashed cloves of garlic and 4 dried arbol chiles for 30 seconds or so.
2. Place the fried garlic and arbol chiles in the food processor along with 1 cup canned fire-roasted tomatoes (or fresh if you're lucky enough to have them in season), 1 bunch cilantro and salt to taste. Pulse to process into a thick salsa.
To assemble the dip-
In a shallow dish, mix together 1 diced red pepper, 1 cup cooked black beans and a handful of cooked corn kernels.
Pour on the salsa in an even layer.
Spread with light sour cream and shredded Cheddar/Pepper Jack cheese. Garnish with sliced green onions (green parts only). Ta da!
Serve with corn chips that are hefty enough to hold the nice chunky dip.
The dip was tasty and vanished promptly once it was laid out. The only downside was that the salsa was a little watery and it looked quite messy- I'll have to work on making a thicker salsa.
Have a great week, everyone!
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