Okay, so we are officially into January. How are you guys doing with your New Year’s resolutions? So far, I’d say I’m doing pretty good. I resolved to eat better…sometimes. Ok ok, most of the time, and this dip is going to help me on my way. It consists of nothing but veggies, water and little bit of seasoning, but I’m not missing any of the flavor. Down here in the great state of Texas, when you go out for Tex-Mex cuisine (which, by the way, is a dangerous thing to do if you’re starting the new year on a diet), directly following your waitresses greeting will be two types of salsa making their debut at the table: one red and one green. Now, if they do it right, the green will be gone far before the red. I love the stuff. Now, since I am trying to be well-behaved…at least until February…I think I’ll just opt to just make it at home. And let me just say this, you are going to be shocked at how simple this dip is to make. It requires only a few ingredients, very little prep work and a blender (or food processor). Get ready to bring the Tex-Mex home, people. It’s salsa time.
- 3 ripe avocados quartered, pitted and peeled
- 2 to matillos husks removed, rinsed and halved
- 1/2 of a white onion diced
- 1 jalapeno stemmed seeded and halved1 garlic clove,
- 1 garlic clove chopped
- 3/4 cup of water
- Juice of a lime
- 1 1/2 teaspoons Kosher salt
- 2 tablespoons fresh cilantro
Add all of the ingredients, minus the cilantro, to a blender or food processor and blend on high until the ingredients are completely broken down and homogenous. Add the cilantro and pulse only a few times. Serve this alongside tortilla chips or fresh vegetables, or use it as a taco or burger topping. Enjoy!
Would pair well with: