Monday, January 27, 2014

Super Bowl Salsa (and Guacamole)

With the Super Bowl coming up, dips and small bites are in demand. We have been invited to a couple of football parties this weekend and trying to find a dish that is not only tasty, but easily portable, can be a challenge. No one wants to spend an hour reheating a casserole on game day or worrying about an appetizer sitting out too long on the table and spoiling. I like to bring something spicy, low maintenance, and easy to make.... Salsa and Guacamole fits the bill perfectly!

This isn't your typical out of the bottle soupy version of salsa- diced fresh tomatoes, purple onion, jalapeno peppers, cilantro, and lime juice join forces to create a colorful dip that people keep coming back for again and again. It's mildly spiced due to the jalapeno, but super bright because of the lime and herbs. An added bonus, it's also very healthy... well.... until you use chips to eat it with! I usually can't keep up with the demand, so this fresh salsa recipe is for a large batch.

My guacamole recipe is just as simple and uses many of the same ingredients, but to a totally different effect. Ripe creamy avocados are mixed with lime juice, purple onion, cilantro, and spices into a chunky style guacamole that sticks to the chips. Don't let sour cream come near this baby!

Both recipes are vegan and can be left out on the table for quite awhile. Be aware that the guacamole dip will start to oxidize, so it's better to dish it out in batches instead of all at once. Both dips will keep for about 3 days in the fridge in containers. I like to push a layer of plastic wrap onto the surface of the guacamole and then put the lid on to prevent color change.

Super Bowl Salsa

makes about 3 cups

4 large ripe tomatoes, finely diced
1 medium purple onion, finely diced
1 jalapeno pepper, finely diced
Juice of half a lime (reserve other half for adjusting the acid after mixing)
1/4 cup fresh cilantro, chopped
large pinch of kosher salt

In a sieve, add the diced tomatoes and gently squeeze some of the tomato juice into a bowl. Discard the juice. In a large bowl combine the diced tomatoes, onion, jalapeno pepper, cilantro, and lime juice. Add a generous pinch of salt. Mix well. Taste and add more lime juice and salt to taste.

Fresh Guacamole

makes about 1 1/2 cups

3 ripe avocados
1/2 cup purple onion, finely diced
1/8-1/4 cup of fresh cilantro, chopped
juice of 1/2 a lime (reserve the other half for adjusting the acidity after mixing)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
pinch of kosher salt

Cut the avocados around the circumference and discard the seeds. Scoop out the flesh and place into a large mixing bowl. Add the juice of 1/2 a lime and with a fork or potato masher, mash the avocado until mixed. I like my guacamole chunky, but you can mix it until smooth.

Add the diced onion, cilantro, salt, and spices. Mix well. Adjust the salt and lime juice to taste.

Tip for taking out an avocado seed- place the cut avocado in a thick dish towel. Grab firmly and take a sharp knife and "hit" the seed very very carefully! Don't cut your hand. Slowly twist the knife in the seed and lift. Voila!  

1 comment:

  1. To prevent the guacamole from oxidizing, place the avocado pit back into the bowl of prepared guac. It really works!