Friday, November 13, 2009


One of my favorite things to indulge on is chips and some sort of dip. Since I was in middle school, Dad and Mom would throw a Christmas party for all of their business associates. I always enjoyed the party, but really enjoyed the days after when I got to indulge in all of the leftover food, especially the dip. There are very few dips that I do not like...spinach, green onion, regular onion, bean, 7 layer...the list is endless. The possibilities only get better when you breach the Mexican food "dip-age". My mom ate endless amounts of chips and salsa when pregnant with me and this is a tradition of sorts that has continued. In fact, we often have to laugh at Mexican food restaurants when they bring those teeny tiny little saucers of salsa because we need so much more for our mexican food.

I will first post about the "easiest" of the Mexican dips...pico de gallo. It is a simple method.

Chop and seed roma tomatoes (you can use whatever tomatoes you have, but Romas are cheap)
Chop red onion and cilantro
Cut a jalapeno in half and take out the seeds and most of the white "ribs" (this is where the heat proceed with caution in using it...and wash your hands)...dice the jalapeno.
Throw all produce together.
Add lime juice, red wine vinegar (just a splash), and salt to taste.

This is simply the basics...adjust levels of the ingredients to your own particular desires.

Enjoy with tortilla chips!

I will try to do a "series" of posts about salsa and guacamole next!

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