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by Sarah Steimer

I've been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I'd add even more next time.

I’ve been doing a lot of dinners this summer that are just a little of this a little of that — all tied together with some sort of dip or spread. This hummus was something a bit different with its roasted garlic flavor, but I’d add even more next time.


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by Sarah Steimer

This is the first I've ever cooked my salsa and I think it really combines the flavors well. A+ for me.

  • 1 can black beans, drained and rinsed
  • 1 can corn, drained
  • 2 jalapenos, chopped
  • 1/2 red onion, chopped
  • 3 Roma tomatoes, chopped
  • 1/3 cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste

    Bill and I probably go through a jar of corn and black bean salsa a week. Instead of continuously buying it from the store, I decided to make it myself.

Combine all ingredients in a medium saucepan over medium-low heat, stirring occasionally.  Bring to a simmer and continue simmering for about 7 minutes. Remove from the heat and let cool. Place in a bowl and chill in the refrigerator. Store in a well-sealed container. I used two 16-ounce jars that previously held store-bought salsa.

Makes about 24 ounces or four cups of salsa.

Recipe: Sarah Steimer

Photos: Sarah Steimer

*Throughout July, “A Dip and a Sip” will feature our favorite salsa and margarita recipes — all of which can be found here.

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