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Dips and Salsas

Apps, Clean Recipes, Dairy-Free, Dips and Salsas, gluten-dairy-free, Gluten-Free, Paleo, Raw, Recipes, Semi-Vegetarian, Vegan, Veggie Appetizers

Esme’s Chunky Guacamole

August 30, 2015

Esme’s Chunky Guacamole

E: We loooove avocados! Sam’s parents gave us an avocado tree as a housewarming present. We are considering planting a second-type of avocado tree, and one that is not a dwarf like the one we currently have. I cannot wait until we have them in stock. The obvious thing to make with avocados is guacamole. However, once we have them in stock I’ll be exploring with avocado soup, avocado ice cream, and other weird recipes I’ve come across.

 

For now, this particular recipe for guacamole is my default. I make this recipe for special occasions, or for get-togethers. I should warn you that I make my guacamole in a molcajete using the tejolote (mortar and pestle). You should too, you will not regret it. If you don’t have one I’ll provide substitute instructions.

 

This last friday night, I prepared this guacamole recipe along with a pico-de-gallo, and grilled zucchini from the garden. I served it with whole-grain crackers and a raspberry margarita. Glorious.

 

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Apps, Dips and Salsas, Recipes, Veggie Appetizers

Fire Roasted Salsa Verde al Molcajete

August 30, 2015

Fire Roasted Salsa al Molcajete

E:   Every time I make salsa al molcajete, I think of my irreplaceable dad, Fulgencio. Growing up, he always had to have a little heat to go with his meals. His favorite has always been salsas made in molcajete. Till this day, my dad enjoys taking over in making salsas, because he likes it spicy.

The word “molcajete” and “tejolote” is the mexican equivalent to a “mortar” and “pestle.” The words come from the nahuatl language spoken by the Aztecs.  My dad believes that salsa made in a molcajete tastes better, and I agree.

There is a saying that if your salsa is spicy, then you made it while you were upset. So when you hear, “estabas enojada” typically means that salsa is too spicy to that person’s liking. But if your salsa is not spicy enough, then it is said that you don’t really know how to make a salsa. Ouch.

Either way, having any type of salsa stocked in your fridge is a must. You will find that I put this on so many recipes. You can put a little bit of it in a guacamole, or on top of huevos rancheros, or avocado-toast. The variations are endless.

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Apps, Dips and Salsas

Easy Guacamole Salsa

July 13, 2015

M: Hi guys! Last weekend Drew and I went over to my parent’s place to discuss our upcoming trip to Mexico, which we are super excited about. Drew and I will get to see what the lifestyle is like in such a small rural farm town. Drew is mostly excited about the food and I’m excited to see my dad’s land.

Anyway, while we were there we ate some of my mom’s tacos and home made salsa. They hit the spot that night and Drew loved the salsa. So this weekend I called mom to ask how she made it. She said it was super simple and that she had only made it with chile Serrano, garlic and guacamole. She said she made it again but added extra ingredients like onion and cilantro but that it turned brown very quickly so she suggested I only use garlic and seasoning. 

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Apps, Dips and Salsas, Veggie Appetizers

Pico De Gallo

July 13, 2015

Pico De Gallo (Salsa Fresca)

 

E:Pico de Gallo is diced veggies small enough to resemble “rooster food.” You can add “Pico” to almost anything and can make it part of a healthy snack by eating it with some crackers and avocado. It’s great for huevos rancheros. Growing up, on most Sundays after church we would stop by the Mexican market to buy “carnitas.” As soon as we got home, mom was in charge of prepping the meat and making a salsa verde or roja, and us girls would start cutting the veggies to make Pico de Gallo. Biting into a juicy taco with hints of cilantro and serrano and a warm tortilla will always bring me back to those Sunday brunches with my family. 

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