Dip Trio: Guacamole, Black Bean Salsa and Drunken Pico de Gallo

This Mexican-inspired appetizer idea offers triple the fun.

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Laura Fenton

Guacamole

Ingredients:

2 ripe Haas avocados
juice of 1 lime
1/4 cup small diced red onion
1 Tbsp. seeded, minced jalapeno pepper
2 Tbsp. chopped fresh cilantro
salt and pepper, to taste

Instructions:

Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon.

Set up a wire rack over a mixing bowl.

Press each avocado half down through the wire rack into the bowl, dicing it.

Add remaining ingredients to avocado and gently mix it all together. Try not to make the avocado smooth from the mixing.

Black Bean Salsa

Ingredients:

1 can black beans, drained and rinsed well
4 plum tomatoes, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 cup diced white onion
2 garlic cloves, minced
1 tsp. ground cumin
2 Tbsp. chopped fresh cilantro
2 Tbsp. olive oil
salt and pepper

Instructions:

Heat oil in a sauté pan.

Add onions and sauté for 2 minutes.

Add garlic and bell peppers, and sauté until soft and fragrant.

Add tomatoes and cumin, and cook for 1 minute.

Turn off heat and stir in black beans and cilantro.

Season to taste with salt and pepper.

Drunken Pico de Gallo

Ingredients:

5 plum tomatoes, cored, seeded and finely diced
1/4 cup finely diced white onion
2 Tbsp. chopped fresh cilantro
1 Tbsp. seeded and minced jalapeno pepper
1 Tbsp. lime juice
1 Tbsp. olive oil
1 Tbsp. tequila, optional
salt and pepper, to taste

Instructions:

Combine all ingredients in a medium mixing bowl. Cover and set aside to let flavors meld together.

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