Dive Into Dips

DIVE INTO SUMMER DIPS

By Addison Hall

HIGHLIGHTED INGREDIENTS

MANGO PEACH CORN

STRAWBERRY PINEAPPLE

HIGHLIGHTED INGREDIENTS

HIGHLIGHTED INGREDIENTS

TOMATILLO AVOCADO MEDLEY TOMATOES

PEACH SALSA

INGREDIENTS

• 3 ripe peaches cut into ½ in cubes

• ¼ red onion chopped

• ½ red bell peppers

• 2 roma tomatoes chopped

• 1 jalepeño diced

• ½ cup cilantro chopped

• 1-2 limes juiced

• garlic salt to taste

• pepper to tast

• sugar sprinkle

• chili powder for garnish

INSTRUCTIONS

1. Rub peaches softly with a cloth to remove peach fuzz. Rinse and dry.

2. Chop peaches, tomato, onion, bell pepper, jalapeño (remove seeds if you want it to be more mild), and cilantro and add to a medium bowl.

3. Add lime juice, salt and pepper, and sugar and gently toss to combine. Add chili powder for additional spice and garnish

4. Taste salsa, and add additional juice or salt and pepper as needed.

INGREDIENTS

• 2 whole ripe mangos peeled and diced

• ½ red bell pepper diced

• 2 green onions chopped

• ½ jalapeno finely diced

• ¼ cup chopped fresh cilantro

• 1-2 limes juiced

• salt and pepper to taste

INSTRUCTIONS

1. In a large bowl, stir all ingredients together until combined. Taste and adjust seasonings to your liking. Refrigerate until ready to use.

MANGO SALSA

INGREDIENTS

• 2 cups fresh white corn

• ¼ cup cilantro, finely chopped

• ¼ cup red onion, finely chopped

• 2 tbsp fresh jalapeño, finely diced

• 1 tbsp lime juice

• 1 tbsp lemon juice

• ½ tsp salt

INSTRUCTIONS

1. Combine the cilantro, onion, jalapeno, lemon and lime juice and mix well.

2. In a large bowl add the corn and salt, then add the onion mixture.

3. Mix all ingredients together.

4. Chill for 30 minutes.

CORN SALSA

INGREDIENTS

• 1 small pineapple chopped (about 3 cups)

• 1 small red pepper diced

• 1 small green pepper diced

• ½ red onion chopped

• ¼ cup cilantro chopped

• ¼ cup lime juice

• 1 tablespoon olive oil

• 1 teaspoon honey

• ½ teaspoon ground cumin

• ½ teaspoon salt

INSTRUCTIONS

1. Add pineapple, both peppers, red onion and cilantro to a medium bowl.

2. Whisk together lime juice, olive oil, honey, ground cumin and salt.

3. Pour dressing over salsa ingredients in bowl and toss well.

4. Cover and refrigerate for up to 24 hrs before serving.

PINEAPPLE SALSA

INGREDIENTS

• 1 pint strawberries, hulled and finely diced

• 1 jalapeño, stem and seeds removed, finely diced

• half of a small red onion, peeled and finely diced (about ½ cup)

• 2/3 cup finely-chopped fresh cilantro, loosely-packed

• juice of 1 lime

• pinch of salt and black pepper

INSTRUCTIONS

1. Toss all ingredients together until combined.

2. Season with extra salt and pepper, if needed.

3. If you would like a sweeter salsa, feel free to stir in a few teaspoons of warmed honey.

STRAWBERRY SALSA

WATERMELON SALSA

INGREDIENTS

• 2 cups watermelon seedless and chopped

• ½ red onion thinly sliced

• 1 jalapeno pepper finely diced

• ½ cup cilantro chopped

• 1 garlic clove minced

• Juice of one lime

• ½ teaspoon salt

INSTRUCTIONS

1. In a large bowl, add the diced watermelon, red onion, jalapeño pepper, garlic, and cilantro.

2. Drizzle the lime juice over the top of the mixture and sprinkle with salt.

3. Toss gently to combine well.

4. Refrigerate or serve immediately.

INGREDIENTS

• 6 roma tomatoes, seeded and diced

• 1/2 red onion, chopped

• 1 jalapeno, seeded and chopped

• 4 avocados, peeled, cored, and diced

• 2 limes, juiced

• 1/2 teaspoon salt

• 1/2 cup cilantro leaves, chopped

INSTRUCTIONS

1. In a large bowl, combine all of the ingredients. Give everything a toss and taste test to see if you need additional salt.

2. Serve and enjoy.

AVOCADO SALSA

INGREDIENTS

• 1 pound tomatillos husks removed and rinsed

• 1 small white onion quartered

• 1 serrano chile stemmed

• ½ cup fresh cilantro

• 1 teaspoon minced fresh garlic

• 1 teaspoon honey or maple syrup

• 1 teaspoon kosher salt plus more to taste

INSTRUCTIONS

1. Heat broiler to high with rack set 6 inches from element. Line baking sheet with foil. Arrange tomatillos, onion, and serrano on prepared baking sheet and roast under broiler until charred on all sides, 15–17 minutes, turning every few minutes to promote even charring.

2. Transfer tomatillos, onion, serrano, and any accumulated juices to a food processor. Add cilantro, garlic, honey, and salt and purée until smooth; season with salt taste.

TOMATILLO SALSA

HEIRLOOM MEDLEY TOMATO SALSA

INGREDIENTS

• 1 package heirloom medley tomato chopped

• 1/2 Red Onion chopped

• 1 -2 Jalapeno diced

• 1 Cup Cilantro – chopped – or to taste

• 1 Large Clove Garlic – minced

• 1/2 Lime – fresh squeezed

• 2 Teaspoons Himalayan or Sea Salt – or to taste

INSTRUCTIONS

1. Dice the tomatoes and onions into small cubes.

2. Mince the jalapeño, cilantro, and garlic as small as you can.

3. Add the lime and salt.