Tuesday, July 26, 2011

Trio of Mexican Salsa

I have been craving guacamole so bad recently. I think it's because I was watching an episode of Diners, Drive-ins, & Dives, and this bar had all these different guacamole options on their menu. I remember that one had pineapple in it, and another had fish. Well that got me wanting to create my own crazy guacamole, so I decided to add creamy goat cheese, roasted red peppers, & crispy bacon. And since we were making guacamole, we ended up just doing mexican for dinner, and so I made some roasted-chili corn salsa and homemade pico de gallo as well. All of the dips turned out great, and they were also great on top of our dinner. This trio would be great at any party or tailgate as well, or for a Cinco de Mayo party! Enjoy :)

Roasted-Chili Corn Salsa, Goat Cheese Guacamole, & Homemade Pico de Gallo
For the Roasted-Chili Corn Salsa:
1 Poblano Chile Pepper
1C Corn Kernels
1 Small Jalapeno Pepper, Seeded & Chopped
2T Fresh Cilantro, Chopped
2T Red Onion, Chopped
2T Fresh Lime Juice
2t Olive Oil
½t Sugar
Salt & Pepper, To Taste

For the Goat Cheese Guacamole:
4 Slices of Applewood-Smoked Bacon, Cut into Cubes & Fried till Crispy
2 Ripe Avocados, Peeled & Pit Removed
4oz Creamy Goat Cheese, Crumbled
¼C Sweet Onion, Finely Chopped
3T Roasted Red Peppers, Minced
1 Small Jalapeno, Minced
1T Lime Juice
¼t Cumin
½t Garlic Powder 
Salt & Pepper, To Taste

For the Homemade Pico de Gallo:
5 Whole Roma Tomatoes, Chopped
1 Medium Onion, Chopped
3 Small Jalapeno Peppers, Chopped
1T Garlic, Minced
2T Fresh Cilantro, Chopped
2T Fresh Lime Juice
Salt & Pepper, To Taste

1. For the Roasted-Chili Corn Salsa: Turn your gas stove on high (or using the broiler in the oven) char & roast the poblano pepper until the skin is completely burnt. Once completely charred, place the pepper in a Ziploc bag and let it stream for 10-15 minutes. Peel off the skin and then remove the seeds and ribs of the pepper. Roughly Chop the pepper and add it to a mixing bowl. Bring a small pot of salted water to a boil and add the corn and cook until tender, about 2-3 minutes. Drain the corn, and then add it to the mixing bowl with the roasted poblanos. Mix the corn with the remaining ingredients, tossing to combine, and then refrigerate until ready to eat.
2. For the Goat Cheese Guacamole: Place the peeled avocados into a bowl and mash with a fork. Add bacon, goat cheese, onion, roasted red peppers, jalapeno, and lime juice. Mash together with a fork. Add salt & pepper to your liking. Cover and refrigerate until ready to serve. 
3. For the Homemade Pico de Gallo: Combine all of the ingredients in a mixing bowl and toss to combine. Refrigerate until ready to serve. 

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