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Sides & Salsas
Easy Salsa (printable version)
Prep Time: 15 min.

3 Med. Sized Tomatoes, finely chopped, remove seeds & skin if you prefer

1/2 Red Onion, finely chopped
1 stalk Celery, finely chopped
Juice of 1/2 Lime
1 - 2 Jalapeno Peppers, finely chopped, seeds removed (for extra heat, leave seeds in)
Cilantro and Salt to Taste

Combine all ingredients in a bowl. Or process in a food processor 5 - 10 seconds.
Serve immediately or chill.

Guacamole (printable version)
Don't buy this great dip or side dish. Make it yourself! Prep Time: 15 min.

2 Ripe Avocadoes (I prefer to use the dark, bumpy skinned Haas variety. They've got more taste. In Mexico these are called aguacates; the medium green, smooth skinned fruit are called aguacales)

1 Med. Sized Tomato, finely chopped, remove seeds & skin if you prefer
1/2 Onion, finely chopped
1/2 stalk Celery, finely chopped
1Tbsp. Lime Juice
1 - 2 Jalapeno Peppers (optional), finely chopped, seeds removed (for extra heat, leave seeds in)
Cilantro and Salt to Taste

Combine all ingredients in a bowl. Or process in a food processor until somewhat smooth. Serve immediately or chill for several hours & allow the flavors to settle in!

Muhammara (printable version)
Dear Turkish friends of ours gave us this recipe. It's different. It's usually served with Hummus (recipe follows).

1 Tbsp. Red Pepper Paste (you'll find it at a Turkish or Mid-eastern specialty store)

1 handful of Walnuts

1/2 chopped Onion
Juice of 1 Lemon
1/2 Stack of Ritz crackers
1 Tsp. Cumin
Vegetable oil (approximately 1/4 to 1/2 cup)

Add all ingredients to a blender or food processor. Add oil slowly until it reaches the consistency you want. Mahummara should have the consistency of a thick paste or vegetable dip. Don't worry, the oil will separate.
Serve with pita bread and Hummus.

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