July 1, 2017
Summer time is filled with parades, BBQ's, picnics, reunions - and lots of snacking! Rather than do all the work yourself, feature the basic Salsa, Guacamole, and Homemade Mustard then spread out the ingredients for guests to "customize" the snack and appetizer time.
Watch Becky on Studio 5
Salsa - Combine all Salsa ingredients in food processor (or blender) and jog or pulse to create desired consistency; taste and adjust ingredients as needed. Chill at least 1 hour to blend flavors (if you can wait). Scoop with tortilla chips or vegetables.
Guacamole - halve avocados, remove seed, mash; stir in remaining ingredients to taste. Use immediately or place plastic wrap snugly on the surface of the guacamole and refrigerate up to 1 hour. Place guacamole on small plate, top with cheese, onions, cilantro and/or sour cream; stir and scoop with vegetables, pretzels, or tortilla chips.
* Mustard - NOTE, the darker the mustard seed the hotter the mustard. Combine mustard seed (and/or dry ground mustard), apple cider, water, and vinegar; stir to mix and soak at room temperature for 24-48 hours. Add salt to taste, optional turmeric, optional honey or sugar, and any other ingredients of your choice; place in food processor or blender and pulse to create desired consistency (mustard will thicken as it sits). Flavor develops as it ages, refrigerate 1-2 days for best flavor. Serve with pretzels as appetizer/snack. Mustard is wonderful spread on hamburger and hot dogs, used in salads, or used in your favorite grilling marinade/sauce.
Homemade Baked Tortilla Chips - Preheat oven to 350 degrees. Cut tortillas into 6 wedges or chip shapes. Place in a single layer on parchment lined baking sheet. Very lightly, brush tortillas with melted butter, sprinkle with salt and or other seasoning. Bake 7 minutes, turn chips and continue to bake additional 9 minutes or until crisp and just beginning to brown.