Feliz Cinco de Mayo, Phoodies! Today The Phoody brings you four recipes, NOT to celebrate Mexico’s Independence Day (which is September 16th), but to bring some Mexican heritage and pride to your kitchen…and spice up this weekend’s barbeque.

On todays menu is a hearty Guacamole, Smokey Salsa Verde, Fire Roasted Pico, and Jalapeño Ranch Salsa. So break out the tortilla chips and the veggie-tray, and get the margaritas flowing – you don’t have to be Mexican to show some Mexican pride this weekend!

Guacamole

Prep-time: 10-15 minutes

Cook-time: Nada

Ingredients:

• 6-10 Avocadoes cubed
• Juice of 1-2 limes
• 1 large red onion diced
• 5 large roma tomatoes diced
• 4 T. sour cream
• 2 T. minced garlic
• 1 cup chopped cilantro
• Salt to taste
• Dry ranch dressing mix

Preparation Directions: 1. Slice avocados in half. Remove pit by striking with sharp side of knife, and twisting. Dice avocado while still in skin (see picture below), then scoop out with spoon into large mixing bowl. 2. Add juice of 1-2 limes and stir. This will keep the avocados from oxidizing while you prepare the other ingredients. 3. Add diced tomato, diced onion, sour cream and cilantro. 4. Stir until starting to blend, but still chunky. 5. Add salt and ranch dressing mix gradually until desired flavor is achieved. 6. Serve topped with fresh diced tomatoes and crumbled queso fresco. Refrigerate.

Smokey Salsa Verde

Prep-time: 15 minute minutes

Cook-time: 20-30 minutes

Ingredients:

• 16 tomatillos
• 3 jalapeño peppers
• 2 poblano peppers
• 1 large white onion
• 1 cup chopped cilantro
• Juice of one lime
• Olive oil
• Full bulb of garlic, roasted
• 1 large roma tomato
• Salt to taste

Cooking directions: 1. Grill tomatillos, tomato, onion, jalapeño and poblano peppers on grill over high flame until all exteriors are charred. 2. Remove cloves from one full bulb of garlic. Place in aluminum foil pouch with 2 T. olive oil. Place pouch on grill and roast until cloves are browned. 3. Place all ingredients in food processor and blend well. Add salt to taste. 4. Refrigerate and serve cold with a dollop of sour cream.

Fire Roasted Pico

Prep-time: 15 minutes

Cook-time: 20-30 minutes

Ingredients:

• 10 large roma tomatoes
• 1 large white onion
• 4 jalapeño peppers
• Juice of 2 limes
• 3 T. minced garlic
• 1 cup sweet corn
• 1 cup cilantro
• Olive oil
• Salt to taste

1. Grill tomatoes, peppers and onion over high flame until well charred. 2. Allow vegetables to cool to room temperature. 3. Dice tomatoes, onion, and peppers. 4. In large mixing bowl, add all ingredients and stir until blended. 5. Add salt to taste.

Jalapeño Ranch

Prep-time: 5 minutes

Cook-time: Nada

Ingredients:

• 1.5 cups ranch
• 1.5 cups sour cream
• 1.5 cups chopped cilantro
• 2 jalapeño peppers
• 1 T. minced garlic
• Juice of 1 lime (optional)

Preparation directions: 1. Put all ingredients in blender, and blend until smooth. – El Phoody