Ingredients for Cotija and Corn Guacamole
- Avocado oil
- 1 ear corn
- 4 ripe avocados
- ½ red onion, finely chopped
- 1 tomato, diced (about ½ cup)
- 1 lime, juiced
- 2 tablespoons fresh cilantro, chopped
- ¼ cup crumbled cotija cheese
- Sprinkle of salt & pepper
Ingredients for Homemade Blender Salsa
- 3lbs roma tomatoes
- 1 cup chopped onion
- 2 chipotle peppers in adobo sauce
- 2 garlic cloves
- ½ cup cilantro
- 1 tablespoon agave nectar, honey or maple syrup
- 1 lime, juiced
- 1 teaspoon salt
Ingredients for Spicy Chipotle Hummus
- 1 (15 ounce) can chickpeas, drained & rinsed
- 4 tablespoons fresh lemon juice (about 1 lemon)
- ¼ cup EVOO
- 2 cloves garlic
- ½ teaspoon sea salt
- 1 teaspoon cumin
- ½ teaspoon chipotle chili (or less if you’re not into spice)
- 2 tablespoons water, more if desired
Instructions:
FOR COTIJA AND CORN GUACAMOLE
1. Heat your grill on high for 5 minutes then turn down heat to medium
2. Spray the corn with avocado oil & grill on high for about 5 minutes, turning every couple of minutes
3. Transfer to a cutting board & cut off the kernels
4. In a large bowl, combine the corn kernels, avocados (make sure they are perfectly ripe avocados), onion, tomato, lime juice, cilantro, crumbled cotija, salt & pepper
5. Use 2 butter knives to criss-cross cut the avocado, turning the bowl to cut it into chunks
6. This will keep the avocado chunky but still combine everything together
7. Transfer to a serving bowl & top with any extra corn kernels, some crumbled cotija & some cilantro
FOR HOMEMADE BLENDER SALSA:
1. Preheat oven to 400F
2. Slice the tomatoes in half lengthwise & place them on a baking sheet lined with parchment paper
3. Roast for 15 minutes
4. Remove from the oven & allow the tomatoes to sit on the baking sheet & come to room temperature, about 20 minutes
5. Place the tomatoes onion, chipotle pepper, garlic cilantro, agave, lime juice, & salt in your blender
6. Blend for about 20 seconds or until the salsa has reached your desired consistency. I like mine kind of liquid-y, but still with a good amount of chunks
7. Serve with tortilla chips & store in the fridge
FOR SPICY CHIPOTLE HUMMUS:
1. Put all ingredients in food processor, except water
2. Process & use a rubber spatula to scrape down the sides
3. Add the water (one tablespoon at a time) until desired consistency