Guac. Salsa Roja. Salsa Verde. Pico de Gallo. BAM. ‘Nuff said!
I’m a dips kinda gal. I love sides and toppings and having a variety of them ready to go. There are some essentials that I simply cannot live without and I’m soooo excited to share them with y’all. Now that the sun is finally starting to come out, it’s time for summer’s flavorful dishes to hit the table.
I’m from the south (can you tell??) so I’ve always been a sucker for Mexican ingredients and spice is a must in most meals. While dips are no exception, I do love a flavor packed mild, fresh salsa. Roasted tomatillos are nothing short of YUM and make for an amazing salsa verde.
What truly makes these salsas out of this world are the scorched peppers. The salsa verde uses fresh jalapenos and the salsa roja uses guajillos and chile de arbol. Blackened and roasted until fragrant, these peppers give so much depth. Guajillos are some of my personal favorite peppers and just look at that color!
Ok onto the guac. Really, need I say more? The key to great guacamole for me are the fresh ingredients and texture with a bit of crunch. Simple chopped red onions, fresh jalapenos and cilantro have never steered me wrong.
Pico de gallo is so simple and that’s exactly why it’s incredible. When you have an extremely spicy or vibrant main dish, pico de gallo tops it off with a cool, fresh finish. The key for me is using really ripe and fresh tomatoes and to get that, I always go local. Ontario has some amazing fruits and vegetables and I’m super spoiled living in Toronto where locally grown produce is on every street corner. If you can, go local! Your taste buds will thank you.
These 4 Mexican essential dips are the perfect addition to your summertime patio get together! Super fresh and completely homemade always hits the spot on a hot day. Make it a full meal by adding these dips to some Chipotle Lime Chicken Tacos.
- 4 guajillo chilies
- 20 chile de arbol (use less chilies for less spice)
- 2 garlic cloves
- 1 tsp cumin
- 1/4 cup apple cider vinegar
- 3 tbsp vegetable oil
- 1 roma tomato
- 4 fresh tomatillos
- 1/4 cup sesame seeds
- juice of 1 liime
- pinch of sugar
- 4 avocados
- 2 tbsp chopped cilantro
- 1 small red onion, chopped
- 1/2 fresh jalapeno, chopped
- Juice of 2 limes
- salt to taste
- 1/2 cup fresh cilantro, chopped
- 1-2 fresh jalapeno peppers
- 4 fresh tomatillos
- 4 canned tomatillos
- 2 tbsp lime juice
- 1 tsp garlic powder
- 1 tbsp vegetable oil
- sea salt to taste
- 5 ripe vine tomatoes, chopped
- 1/2 small red onion, chopped
- 1 tbsp cilantro, chopped
- Juice of 1 lime
- salt and pepper to taste
- Add 1 tbsp of oil and roast the tomatillos on a large frying pan over medium heat until the skin is browned and blistered. Add blistered tomatillos and tomatoes to a large pot and add water to cover contents. Boil over medium-high heat.
- While the tomatillos are cooking, roast the chile de arbol in a spoonful of oil on the frying pan for 2 minutes over medium-low heat, stirring continually to prevent from burning. Remove and add to tomatoes.
- In the same pan, roast the guajillo peppers and garlic in spoonful of oil for 3-5 minutes, stirring continually. Remove. Add guajillo peppers to the tomatoes.
- When all tomatoes, tomatillos and peppers are cooked through, remove and allow them to cool.
- While they are cooling, toast the sesame seeds and cumin in 1 tbsp oil on the frying pan over low heat. Remove from heat.
- Once everything from the pot is cooled, put all contents and garlic into a food processor. Add a spoonful of water and discard the rest. You may have to do this in batches.
- When contents are fully blended, return them to the large pot. Add vinegar, lime juice, cumin and sesame seeds and cook on low for about 30 minutes. Once cooled, put in the fridge for an hour and serve. (Salsa's peak flavor is after about a week of being in the fridge).
- Cut and core each avocado and add to a large bowl.
- Add chopped onions, cilantro and jalapenos. Squeeze in the juice of 1 lime. Using a fork, mash the ingredients and begin to incorporate.
- Squeeze in the juice of the 2nd lime and salt to taste and continue mashing contents.
- Test the guacamole and add further ingredients depending on your taste.
- Add vegetable oil to a large frying pan over medium heat. Add tomatillos and cook until slightly charred and blistered. Add whole jalapeno peppers until charred.
- Remove jalapenos and roughly chop. Remove tomatillos and allow both to cool.
- Add the blistered tomatillos, charred jalapenos, canned tomatillos and remaining contents to a food processor. Blend until fully incorporated. (Salsa Verde is best when it has sat in the fridge for a week to allow flavors to incorporate).
- Mix all ingredients in a large bowl and serve.