Molly Mills - Salsa Cookbook for The Best Dips and Sauces: 20+ Healthy Salsa Recipes to Serve with Your Appetizers
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Salsa Cookbook for The Best Dips and Sauces
20+ Healthy Salsa Recipes to Serve with Your Appetizers
BY
MOLLY MILLS
Copyright 2019 by Molly Mills
No part of this book may be copied, replicated, distributed, sold or shared without the express and written consent of the Author.
The ideas expressed in the book are for entertainment purposes. The Reader assumes all risk when following any guidelines and the Author accepts no responsibility if damages occur due to actions taken by the Reader.
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Table of Contents
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This is a salsa dish that has a bit of a smoky flavor to it and a slight kick. If you are going to serve some salsa with some chips, this is the perfect salsa recipe for you.
Yield: 1 Cups of Salsa
Cooking Time: 30 Minutes
List of Ingredients:
- 2 Cloves of Garlic, Minced
- 2 Tomatoes, Seeded and Finely Chopped
- 1 Jalapeno, Stem Removed and Finely Diced
- Of Onion, White in Color
- 2 Peppers, Chipotle Variety and Dried
- 2 Peppers, Guajillo Variety and Dried
- 1 Cup of Cilantro, Fresh and Roughly Chopped
- Dash of Salt, For Taste
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Instructions:
1. The first thing that you will want to do is preheat your oven to broil.
2. While your oven is heating up place your first 4 ingredients onto a generously greased baking sheet. Place into your oven to broil and broil until your vegetables are slightly blackened. This should take about 15 minutes. After this time remove from your oven and allow to cool.
3. Next toast your chile peppers in a large sized skillet placed over low heat. Heat until your peppers are fragrant, which should take about 4 to 5 minutes. After this time break off the top of the peppers and remove the seeds.
4. Cover your peppers with enough water and cook while boiling for the next 10 minutes or until they are soft to the touch. After this time drain them and allow them to cool completely.
5. Place all of your prepare ingredients along with your remaining ingredients into a food processor and blend on the highest setting until smooth in consistency. Serve whenever you are ready.
This is a class dip recipe that I know you are going to love. Serve this dip alongside a heaping plate of Buffalo wings for the tastiest results.
Yield: 1 Cup of Dip
Cooking Time: 5 Minutes
List of Ingredients:
- 8 Ounces of Sour Cream
- 6 Ounces of Blue Cheese, Crumbled
- 3 to 4 Tablespoons of Buttermilk, Whole
- Dash of Salt, For Taste
- Dash of Pepper, For Taste
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Instructions:
1. Using a medium sized bowl, add in your first 3 ingredients and stir well until evenly combined.
2. Then season with a dash of salt and pepper to your liking.
3. Cover with some plastic wrap and place into your fridge to chill. Serve whenever you are ready.
Just as the name implies, this is perhaps one of the easiest dips that you will ever. Using charred veggies, this dip has a smoky flavor added to it and a little kick. I know you will want to make this dip recipe over and over again.
Yield: 4 Servings
Cooking Time: 10 Minutes
List of Ingredients:
- Pound of Tomatoes, Cherry
- 8 Cloves of Garlic, Cut Into Halves
- 6 Chiles, Thai Style and Stems Removed
- 2 Shallots, Cut Into Halves
- Of A Red Bell Pepper, Stems Removed and Seeded
- Cups of Cilantro, Finely Chopped
- 2 Tablespoons of Fish Sauce
- teaspoons of Salt, For Taste
- Some Long Beans, Steamed and Cut Into Small Segments
- Some Cabbage, Steamed and Cut Into Small Wedges
- Some Eggplants, Thai Style, Raw and Cut Into Quarters
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Instructions:
1. The first thing that you will want to do is preheat your oven to broiler.
2. While your oven is heating up place your first 5 ingredients onto a baking sheet that is lined with some aluminum foil. Place your baking sheet into your oven and broil for the next 8 minutes or until all sides are evenly charred. Make sure that you flip over at least once during the baking process.
3. Once charred transfer these veggies into a food process. Blend on the highest setting and blend until smooth in consistency.
4. Pour this dip into a medium sized serving bowl and add in your next 3 ingredients. Stir until thoroughly combined.
5. Allow your mixture to cool slightly and serve with your Thai style eggplant, long beans and roughly chopped cabbage.
This dip is unlike any other dip you will ever find. It does not taste like that disgusting and gooey onion dip that you most commonly find in grocery stores. It is light, tangy and packed full delicious flavor that you wont be able to resist.
Yield: 3 Cups of Dip
Cooking Time: 15 Minutes
List of Ingredients:
- Cup of Olive Oil, Extra Virgin Variety
- 3 Shallots, Finely Chopped
- Dash of Sugar, White
- 6 Scallions, Finely Chopped
- 1 Ounce of Chives, Fresh and Roughly Chopped
- Dash of Salt, For Taste
- Dash of Pepper, For Taste
- 2 Cups of Yogurt, Greek Variety
- Some Sumac, For Garnishing
- Some Potato Chips, For Serving
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Instructions:
1. The first thing that you will want to do is heat up some of your olive oil in a large sized skillet placed over medium to high heat. Once the oil is hot enough add in your shallots and dash of sugar and cook until your shallots are soft. This should take about 5 minutes.
2. Then add in your scallions and continue to cook for the next 3 minutes or until they are soft. Remove your skillet from heat and add in your chopped chives and dash of salt. Stir to combine and allow to cool for a couple of minutes.
3. Once cool mix in your remaining ingredients except for your sumac and chips and stir well to combine. Drizzle with some more olive oil, suman and chives and place into your fridge to chill. Serve with chips whenever you are ready.
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