#dipsforchips

3 dips for your next party. 

Tomatillo salsa

5-6 tomatillos 1/2 an onion 1/2 of a poblano pepper 5 twigs of oregano 1 teaspoon of honey

Rough chop onion, poblano, and tomatillos and sauté in a pan on medium/medium high heat till they start to develop some color on them (5-10 minutes).  Add some salt and pepper. Once they have a little char and have softened some, Throw them in a food processor or blender and add some fresh oregano (maybe about 5 twigs, you can always add more). Pulse till it has a salsa-ish texture.  Taste. It may need some more salt and pepper.  My salsa was very acidic so I balanced it out with some honey (1tsp or so). If it’s still very acidic add some more honey (little at a time, you don’t want it too sweet). 

Queso

1/2 cup of beer 1/2 can of diced tomatoes 3 teaspoons of flour 1/2 lb of sharp cheddar 1/2 a jalepeño

In a pot bring beer (I used Allagash White) and diced tomatoes to a boil.  Add the jalepeño and turn the heat down to medium.  To your cheese add 3 teaspoons of flour and mix.  Start adding cheese to the pot a handful at a time, making sure that each handful is incorporated before adding more.  Keep stirring the whole time. Once there is no more cheese and the texture of the queso is smooth, you are done. Want more spice add a full jalepeño.  

Guacamole

2 avocados 1-2 limes 1/4 of red onion (fine dice) bunch of cilantro 1/2 a jalapeño 10-12 cherry tomatoes quartered

Put 2 avocados in a bowl and mash with a fork.  Add salt and pepper and add the juice of 1 lime.  Mix and taste. If not enough lime, add more (1/2 a lime at a time).  Next add onion, tomatoes, jalapeño and cilantro and mix.  Taste again for seasoning (salt, lime, maybe more jalapeño or cilantro). Make it so it tastes good to you. When storing in a fridge, put saran wrap directly on top of guacamole and push air out with your fingers, to prevent it from turning brown.