Snack Bar


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.
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Quickie Salsa Ingredients

1 can (28-oz) whole peeled plum tomatoes

½ cup chopped onion

½ cup diced bell pepper

1 jalapeno pepper, finely diced (less, or none, for mild)

2-4 cloves minced garlic

½-1 cup fresh cilantro (good handful)

1-2 limes, juiced (discard peel after juicing)

½-1 teaspoon cumin

½-1 teaspoon salt

Fresh ground black pepper, to taste

Guacamole Ingredients:

4 ripe avocados

1-2 limes, juiced

1-3 cloves garlic, minced

½-1½ teaspoons salt

Mustard Ingredients:

¾ cup mustard seed, or ground mustard*

¼ cup apple cider (may substitute water)

¼ cup water

¼ cup apple cider vinegar

1-3 teaspoons salt, to taste

¼ teaspoon turmeric, optional

3-4 tablespoons honey (or 2-4 teaspoons sugar), optional

Homemade Baked Tortilla Chips:

1 package flour or corn tortillas (street taco size)

Butter, melted


Seasoning to choice, optional

Add-Ins and Go-Withs:

Pretzel bites or sticks

Sliced green onions or chopped red onion

Crumbled Feta

Snipped fresh Cilantro

Shredded Mexican cheese blend

Sour Cream or Greek Yogurt

Roma Tomatoes (seeded and chopped)

Cucumber slices, Red Bell Pepper sticks, Jicama

Sunflower Seeds

Cheese slices

Olives, sliced or chopped


Crumbled Cooked Bacon


Prepare the Salsa, Guacamole, and Mustard. Prepare add-ins or dippers and keep handy for appetizers or hungry snackers.

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.


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