Tuesday, July 19, 2011

Recipes. Part 1.

These are the three dips I am asked to serve at every party. They kill. But seriously, it's that kind of death you look forward to, you know? Enjoy!

Tomatillo Salsa

10 tomatillos, peeled and washed
1 bunch cilantro, leaves only
1 jalepeno, stemmed and seeded
2 cloves garlic
1 tsp salt
1 Tbsp olive oil
1 tsp vinegar
1/2 small red onion
juice of 1 lime



2 ripe avocados, coarsely chopped
1/2 small red onion, finely chopped
1/4-1/2 cup cilantro, chopped (I think more is better, but do what you like best)
1 serrano pepper, stemmed, seeded, and finely chopped
1 clove garlic, crushed, then finely minced
juice of 1 lime
1 tsp salt


Black Bean Dip

1 can black beans, drained
1 can diced tomatoes with green chilis
1/2 cup chopped cilantro
1/2 small red onion
1 tsp salt

Blend. Pour into oven-safe dish, cover with a crap ton of Monterey Jack cheese. Bake at 400 until the cheese is crazy bubbles.


  1. Our tomatillo is almost the same. I don't add oil so I can freeze it better. I also have to use 13, and I mean exactly 13, tomatillos, because I'm Monk.

    I'm trying the black bean this weekend. Thanks!

  2. Julie, I love the number 13. I only use 10 because it's my dad's recipe and he always did it that way. Hope you like the black beans. Sometimes I make them w/o cheese, served with grilled chicken and quesadillas.