Saturday, May 21, 2011

A little late for "Cinco de Mayo" but still "bueno"

So tonight we made fajitas on the grill. I decided I was going to introduce my husband to one of my old "California" standbys, and he hasn't stopped raving since. He told me I DEFINITELY needed to post this here. So here goes...it was known as "taco topping" but I guess (if you listen to Dan) it pretty much tastes good on fajitas as well...and makes a great dip for taco chips!

Cilantro
Purple onion
Tomato
Sour Cream
Salt & Pepper
Salsa,Cheese, Jalapenos (0ptional)

(all these vegetables need to be fresh...canned or frozen will NOT do)

Chop the cilantro, purple onion, tomato (and jalapenos if you like them) very fine. I use my food processor, and just chop it all up together. Mix sour cream into the "greenery" until smooth...like a dip consistency. Salt and pepper to taste. If you'd like to add a bit of salsa and some shredded cheddar cheese, you can do so at this time. Then a spoonful of this will go into your fajita (or taco) or you can dip tortilla chips into it. Leftover grilled tortillas make some GREAT dipping chips!

If you're going to make this as a dip, for instance for a party, I would suggest making two bowls, one with salsa and one without...and just using the cheese as a "garnish" on top of the dish...along with maybe some chopped avocado.

Good luck....!