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Saturday, September 29, 2007 

note to self: recipes to try

The Unauthorized Chuy's Creamy Jalapeno Dip

  • 16 oz. (or 24, it matters little) sour cream
  • 1 packet of Hidden Valley Ranch Dip Mix powder
  • 1 handful cilantro leaves (more or less to taste)
  • 3/4 cup pickled jalapeno slices (more or less to taste)

Put the ingredients in a blender (or use a nifty hand blender) and blend until smooth. Eat immediately or, even better, chill for a few hours letting the flavors meld.





HATCH GREEN CHILI SALSA

(Yield: 11/2 quarts)

2 quarts water

1/2 pound fresh tomatillos (see cook's notes)

1/2 pound fresh serrano chili peppers (see cook's notes)

1 pound roasted Sandia green chili peppers

1/3 bunch cilantro

3 medium cloves garlic, peeled

1 medium white onion, peeled and diced

2 tablespoons salt

2 tablespoons freshly squeezed lime juice

DCook's note: Tomatillos look like small green tomatoes with a papery, round husk. To adjust the heat of the salsa, use more or fewer serrano chilies, as desired.

1. Place water in large pot and add tomatillos, serrano chilies, Sandia chilies, cilantro, garlic and onion. Bring to boil and simmer for 30 minutes.

2. Strain liquid into a container and place solid ingredients in blender. (You may have to work in batches.) Add 1/2 of the strained liquid to blender and blend until smooth.

3. Add lime juice and salt and blend 30 seconds. Chill before serving.




Just invite me whenever you cook this. Or anything else for that matter.

This salsa looks GREAT! I made fried tomatillos the other day and they were damn tastey. You always have such amazing recipes, duders.

Thought I'd share:

Sarah's Homemade Guacamole

2 fresh avacadoes
2 fresh roma tomatoes
2 T. fresh chopped cilantro
1/2 C fresh purple onion
1 fresh lime
1 small fresh jalapeno (or to taste)
Salt and garlic to taste

The trick to REALLY GOOD guac is to dice the avacadoes rather than mash them. You can do this right in the skin--cut them in half lengthwise, remove the seed and dice into small cubes with a knife, then scoop out of the skins with a large spoon.

Seed and dice tomatoes, dice onions and jalapeno really small, and place all these ingredients in a bowl with the avacadoes. Cut lime in half and squeeze juice over ingredients. Add salt and garlic (fresh or dry) to taste and mix only once.

I don't know why, but this is one of my most popular recipes!

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