From the Kitchen of: Jessica Brainard
Try to buy ingredients from your local farmer’s market. It will be fresh and the planet will love you for it.
Fresh Habanero Salsa
1-Lime squeezed
1-shallot onion
2- cloves garlic
1-Habanero
1- jalapeno
1- bunch fresh cilantro also called Chinese parsley
5- tomatoes
1- avocado
2 table spoons of salt
1 tablespoon of raw sugar
Combine ingredients in the food processor. Mix and add to a serving bowl. Chill in the refrigerator for 1 hour. Use as a topping for your mexican food or eat with tortilla chips.
Guacamole Dip
3-Ripe avocados pitted peeled and mashed
2- garlic cloves
2-Jalapeno chilies, seeded and finely chopped
2-medium tomatoes finely chopped
1- lime squeezed
1-dash of pepper
2-diced green onion
Peel and slice avocados, chop tomato remove seeds, combine with the other ingredients in a medium size bowl. for extra hot add a diced habanero pepper. Cover and chill in the refrigerator for 1 hour to blend flavors. Use as a garnish on your favorite Mexican food dish serve with chips. Makes 3 cups dip
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Mexican Cheese Dip
1 cube of butter
Red onion chopped
1 pound Mexican Velveeta Cheese
Microwave until melted
Add a chopped tomato and spinach
Serve with chips
Crowd Pleasing Bean Dip
1-30 oz. can of Rosarita Refined Beans
1-cup of salsa
8-oz of Velveeta Cheese cut into small cubes
6-slices of cooked and crumbled bacon
1-4 oz can of green chilies
Cube and place the cheese in the crock pot. Heat on a medium. Cook the bacon on the stovetop and place on a paper-towel-lined plate. Crumble the bacon and stir into cheese, add the chilies, beans and salsa. Heat on medium high until the cheese is melted. Mix well and serve with chips.
Mixing Food 