09 June 2013

dips. for tortilla chips.





'Tis the season for BBQ's, gatherings, cocktails, camping, picnics, etc. I came up with an assortment of dips for tortilla chips that are all vegan and gluten-free recipes to inspire your next get-together. There is a little spice, a little sweet, a little creamy, and a ton of flavor.

All of these dips travel well packed in mason jars, and stored in a cooler (the mango-avocado guacamole would do best with a piece of plastic wrap pressed down over the guacamole, then the lid placed on the jar if you are not serving it right away).  Serve the salsa, guacamole, & hummus with yellow corn or blue corn tortilla chips (or a combination of the two).

poblano cilantro salsa.
This salsa is based on a recipe in Gwyneth Paltrow's It's All Good. She serves it with fish tacos--which is another delicious way to serve this fresh, spicy salsa.

2 poblano peppers
1 small yellow onion, quarters
1 jalapeno, halved & seeded
juice of 1 lime
a big handful of cilantro
sea salt & cracked pepper

  1. Turn on your broiler to high heat. Place your poblanos on the lower rack & broil for about 15 minutes, turning every 5 minutes. Take them out of the oven, discard some of the charred skin, & deseed.
  2. Place all the ingredients in the food processor & blitz until all the bits look about the same size. 


roasted garlic & cherry tomato salsa.
This salsa leans toward the sweeter side with the roasted garlic, cherry tomatoes, & roasted red pepper. This is a good one for the non- spice lovers of your life; what is lacks in heat, it makes up for in depth of flavor. 

4 cloves of roasted garlic
1/2 of a roasted red pepper
1 pint of cherry tomatoes
1/2 red onion
1/2 cup cilantro
juice of 1/2 a lemon
sea salt & cracked pepper

  1. Add garlic, pepper, onion, cilantro, lemon juice & seasoning to a food processor. Blitz for about 20 seconds. Add tomatoes & give the salsa about 20- 1 second pulses. You the tomatoes to be a little chunkier. 


black bean hummus.
Just completely addicting--& great in some soft corn tortillas with leftover salsa & shredded lettuce--oh, & melted cheese. 

1 15oz can of black beans, drained & rinsed
2 cloves of roasted garlic
1/2 jalapeno, deseeded
1/2 tsp cumin
juice of 1 lemon
1/4 cup cilantro
1/4 cup olive oil
sea salt & cracked pepper

  1. Combine all the ingredients (except the oil) in a food processor. Blitz until starting to smooth out, add oil until completely smooth. 


mango-avocado guacamole.
This sweet & creamy combination is based on the mango-avocado salsa

1 mango, peeled, cored & diced
2 avocados (ripe & a bit soft to the touch), diced
juice of 1 lime
1 shallot, finely chopped
1 clove of garlic, finely chopped
1/2 jalepeno, deseeded & finely chopped
1/2 cup fresh cilantro, chopped
sea salt & cracked pepper

  1. Combine all the ingredients into a large bowl & thoroughly mix together, mashing the avocado with a fork for a  creamier texture.
A way to use left over salsas: Mix your favorite salsa into garbanzo beans & serve under eggs over easy...power breakfast! 
happy eatings & cheers!
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