Simple Bean Dip

This dip goes well with Tortilla chips, crackers, wholegrain crackers or toasted bread, soft tortilla and can be topped with salsa, sour cream and grilled veggies to make your own version of party tacos. This is super healthy too!

Ingredients

- 1 bowl red bean cooked ( you can soak it overnight and boil it in pressure cooker or use canned beans)

- 1 small red onion

- 1 tsp oil

- 1 tsp paprika

- salt to taste

- 1/2 cup water

- lemon wedge and cilantro to garnish

Steps

- Chop onions fine and nice

- Put the boiled or canned beans in the blender, add some water and make a thick paste.

- Take the pan, heat the oil and cook the onions in the oil till its transperent.

- Add paprika and salt and mix it with the onions

- Now add the bean paste to the onions and cook for few minutes. Continuosly stir it so that it does not stick to the pan.

- Cook for about 10 minutes and serve it in a dipping bowl.

- Garnish with lemon wedge and some cilantro.

- Serve it warm with chips or crackers.

Enjoy!

Salsa

Hola!!

This is my favourite recipe of spicy salsa with the hint of charred fresh ingredients. I learned this recipe from the land of Tex Mex. There were few good things about living in Texas and a pretty good Salsa was defiitely on top of the list!

Now my friends aroud the world expect me to stir up my salsa everytime I throw a party! So guys and gals, here it is .. my favourite salsa.

Ingredients ( Makes around 1/2 l)

- 4 medium sized tomatoes

- 1 small red onion

- 1 small red bell pepper ( it gives nice bright red colour to salsa)

- 1 red / green chillies (very hot) or jalapeno peppers ( add more or less per how hot you want)

- 2-3 cloves of garlic

- 1 small bunch of cilantro or corriander

- Salt to taste

- pinch of sugar

- 1 tsp cumin powder ( optional)

- 1 tsp oil

Steps

- Wash all the ingredients well.

- Take a pan or a griddle, put it on the stove and spread the oil on the pan.

- Put all the vegetables - tomatoes, onions, peppers and garlic on the pan for few minutes. Note that you are going to put all the veggies whole without chopping them.

- In few minutes vegetables will start to char so keep turning them until they are slighly charred and blistered from all sides. Nice smoky smell will lock inside the veggies.

- switch off the stove and let it cool for few minutes.

- On a chopping board dice tomatoes and peppers.

- Now put charred tomatoes, peppers, garlic, salt, sugar and cumin powder in the blender and give it a few whisk. Be sure not to puree it completely, you want it chunky so its good for dipping your chips. 

- Once you are happy with the consistency of the mix pour it out in a serving bowl.

- Cut the charred onions and cilantro as small as you can.

- Add onions and cilantro to the chunky tomato mix and stir it well with a spoon.

- Cover the bowl, put it in the fridge and let all the flavours set for minimum 3-4 hours before serving. You can keep this salsa in the fridge for atleast 2 days.

- Serve it with your warm tortilla chips or as a side for your Tex Mex tacos and burritos.

Enjoy the Fiesta!