“Here are three sure-fire winners that are great for the coffee table before the big Holiday feast or while watching the Big Game. I can show you how to add a few extra ingredient for fun variations to dip your favorite Southern Recipe Small Batch Pork Rinds.”
Roasted Garlic & Red Chile Dip
Yields 3 cups
“This is a Tex-Mex Hot Sauce Dip. No vinegar is added, but it has a natural acidity from the tomatillos, and is spicy and sweetly tart. You can add some fun variation with some corn, beans or chopped tomato!”
Ingredients:
10 cloves garlic peeled
2 Tbsp. olive oil
1 lb. tomatillos (husked, rinsed, then cut into quarters)
1 ½ tsp. Kosher salt
7 to 8 dry guajillo chiles (mild Mexican dry red chile, remove the stem and seeds)
Directions:
Take a large saucepan over medium-high heat, sauté the garlic in the oil for 2 minutes, just until they begin to color (be careful not to burn them).
Add the tomatillos, 2 cups of water, and the salt. Turn the heat to high and cook for another 3 to 5 minutes.
Add the guajillos and continue to cook for 5 to 10 minutes, until the tomatillos are soft and the chiles have rehydrated.
Remove the pan from the heat and allow the contents to cool slightly then puree smooth in a blender.
Green Apple Salsa Verde
Yields 3 cups
“The tart tomatillos give the delicately balanced salsa a punch of freshness. A raw green apple gives the cold sauce an even fresher flavor.”
Ingredients:
1 lb. tomatillos (husked, rinsed, then cut into quarters)
1 yellow onion, small
2 jalapeno (stem and seeds removed)
4 cloves garlic
½ cup cilantro leaves, packed
1 granny smith green apple (peeled, cored, then dice fine)
Directions:
In a large saucepan over medium-high heat, combine the tomatillos, onion, jalapenos, garlic and 1 ½ cups of water. Bring to a simmer and cook until the vegetables are soft and tender, about 10 minutes.
Let the pot cool so it can be handled, then transfer to a bowl to chill in the refrigerator.
Once completely cold, add the vegetable mix to a blender and add the cilantro leaves and puree until bright green.
Homemade Buttermilk Sour Cream
Yields 3 cups
“Homemade sour cream has a velvety richness that you can’t get from store bought. The enzymes from the cultured buttermilk will thicken the cream and gives it a tangy finish. You can add goat or blue cheese for a great variation when whipping up dips, I love it as is.”
Ingredients:
2 cups pasteurized heavy cream
2 Tbsp. cultured buttermilk
1 tsp. Kosher salt
Directions:
To make the sour cream, whisk together the cream, salt and buttermilk in a clean glass bowl, cover it with cheesecloth or a clean kitchen towel secured with a rubber band around the rim of the bowl.
Place the bowl in a warm (70-80 degree) spot on the kitchen counter overnight for 12-24 hours, until thick and tangy.
Place the bowl in the refrigerator until it is cold, the sour cream will thicken more once cool.
Serve as rich and creamy dip of a pork rind.
