Best 2 Rockin Guacamole Southwest Recipes
ROCKIN' GUACAMOLE (SOUTHWEST)
This recipe comes from the 1997 cookbook, Vegetarian Planet & it makes a dip that even I can enjoy, & I don't normally care for this green stuff! Preparation time does not include the time needed for the dip to chill.
Provided by Sydney Mike
Categories Onions
Time 45m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F.
- Cut eggplant in half & lay the two halves on a baking sheet, cut side up.
- Bake for 30 minutes, then remove from oven & let cool.
- In a bowl, combine avocado, the bell peppers, cayenne, garlic, red onion, cilantro, olive oil & lime juice.
- Spoon the eggplant from its skin & add it to the bowl, then with a potato masher or a fork, mash the mixture coarsely.
- Add salt & pepper to taste, then chill the dip for at least 30 minutes, before serving with chips.
ROASTED CORN AND GARLIC SALSA (SOUTHWEST)
This recipe was found in the 1997 cookbook, Vegetarian Planet. Preparation time does not include the 1 hour needed for the flavors of the salsa to develop.
Provided by Sydney Mike
Categories Low Protein
Time 30m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F.
- In a roasting pan, combine corn kernels & sliced garlic & mix well.
- Drizzle olive oil over the corn, then add the water, salt & pepper, mixing well.
- Roast corn & garlic, uncovered for 20 minutes.
- In a bowl, combine tomatoes, corn/garlic mixture, lime juice, jalapeno & cilantro.
- Stir well, then let the salsa stand for 1 hour at room temperature to develop the flavors.
- Serve salsa immediately or store in a sealed container in the refrigerator for up to 4 days ~ It is, however, best the day it's made!
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