Tuesday, Nov. 03, 2009

A pair of party dips for autumn

Halloween may be in the past for 2009, but that doesn't mean this pair or recipes from "Martha Stewart Halloween Spirited Celebrations," doesn't delivers plenty of party flavor.

This duo of green glop actually is a pair delicious dips -- guacamole with black beans and a tomatillo salsa verde. They go well with blue corn tortilla chips.

GUACAMOLE WITH BLACK BEANS

15-ounce can black beans, drained and rinsed

1 1/2 teaspoons coarse salt

1/2 large white onion, finely chopped

1 teaspoon minced jalapeno pepper (seeds removed, if desired)

1 1/2 teaspoons minced chipotle in adobo

1 small clove garlic, minced

2 tablespoons plus 1 teaspoon fresh lime juice (from 1 to 2 limes)

2 avocados, pitted and peeled

1/4 cup chopped fresh cilantro

Blue corn tortilla chips, for serving

In a medium bowl, combine the beans, salt, onion, jalapeno, chipotle, garlic and lime. Mash the avocados, then stir them into bean mixture along with the cilantro. Serve immediately, with chips.Makes 3 cups

TOMATILLO SALSA VERDE

1 pound tomatillos, husks removed, rinsed well and dried

1/2 large white onion, peeled and sliced

1 jalapeno pepper, halved lengthwise (half seeded)

2 garlic cloves (not peeled)

1/2 cup coarsely chopped fresh cilantro

1 1/4 teaspoons coarse salt

Blue corn tortilla chips, for serving

Heat the broiler.

On a rimmed baking sheet, combine the tomatillos, onion slices, jalapeno and garlic cloves. Broil until blackened, turning occasionally, about 10 minutes. Remove and discard the garlic peels.

Transfer the broiled ingredients to a food processor, and process until smooth and combined. Add the cilantro and salt, then pulse until blended. The salsa can be refrigerated up to 1 day in an airtight container. Serve with tortilla chips. Makes 1 1/2 cups.