Serves 6-8
INGREDIENTS
5 vine-ripened tomatoes
2 medium garlic cloves
2 medium jalapeno peppers
2 ears corn
4 teaspoons white vinegar
½ teaspoon chili powder
1 teaspoon salt
1/4 cup finely-chopped cilantro
Tortilla chips, for serving
DIRECTIONS
1. Preheat oven to 425 degrees. Place tomatoes, garlic cloves, jalapenos, and corn on a large baking sheet and roast until beginning to brown, about 8-10 minutes, flipping once.
2. When cool enough to handle, place tomatoes, garlic cloves, vinegar, chili powder and salt in a food processor, and pulse until smooth. Remove ribs and seeds from jalapenos and chop, and remove corn kernels from cob.
3. In a large bowl, mix tomato mixture, jalapenos, corn and cilantro, and serve with tortilla chips.
Serves 6-8
INGREDIENTS
4 ripe Haas avocados, peel removed and pitted
Juice of 1 lime
3/4 teaspoon coarse salt
3/4 teaspoon ground cumin
1/8 teaspoon cayenne pepper
2 medium cloves garlic
1/2 cup finely-chopped red onion (about 1/2 of 1 medium)
1 cup diced vine-ripened tomatoes (about 2 medium)
2 tablespoons chopped cilantro
Tortilla chips, for serving
DIRECTIONS
1. In a food processor, pulse avocado, limes, salt, cumin, cayenne and garlic until smooth.
2. In a large bowl, mix avocado mixture, onions, tomatoes and cilantro, and serve with tortilla chips.
Written by and starring: Jess Hulett
Produced and directed by: Mike Stickle
Photgraphy by: Anita Aguilar
©2010 Jessica Hulett. All rights reserved.