- 2 Haas med-large avocadoes
- ¼ red onion finely diced
- 1 small tomato finely chopped, seeds removed
- 1 small jalepeno, finely diced, seeds removed (optional)
- 1-2 teaspoons cilantro finely chopped
- 1 clove garlic, finely chopped (can add more)
- 1 tablespoon lime juice
- Salt to taste
- Place onion in cold water for 5-10 minutes. Drain and place in bowl.
- Add tomatoes, jalapeño, garlic and cilantro.
- Add avocadoes then lime juice and salt. Mash and enjoy!
With this recipe, the milder the dry red chile used, the milder the sauce. If you leave the seeds in, it will make for a spicier sauce. The sauce can be used for enchiladas, eggs, wet burritos, and just about anything else.
- 4 dry New Mexico Red Chiles
- 3 cloves of garlic
- 1 teaspoon Mexican oregno
- Salt to taste (at least ½ teaspoon)
- Remove seeds and stem from chilies. Pour boiling water over chillies and let soften for 30 minutes or more. Remove chillies but do not discard the water.
- Place chillies in blender, add garlic, oregno and 2 cups of soaking water to the blender. Blend until smooth. Add more water if needed. Salt before using.
- 2 cups dry pinto beans
- 1 medium sized onion, cut in quarters
- 1 jalepeno (optional)
- 4 cloves of garlic (can use less, but the taste of the garlic is muted as it cooks)
- ¾ teaspoon salt
- 4 cups of water
- 1 tablespoon of ground cumin
- Wash and soak beans for 4-6 hours.
- After soaking, rinse off and place in pressure cooker with 4 cups of water, onion, jalepeno, garlic, salt and cumin. Bring to a boil and lower heat. Cook for 20 minutes until beans soften.
- If you want whole beans, do nothing more. If you want “refried” beans, drain some of the water out and mash with spoon or potato masher.