Mexican Dip Trio

Name: Mexican Dip Trio
Ingredients: 28 ounces, fluid Canned Diced Tomatoes; 1 Lime, Juiced; 1 clove Garlic; 1 piece Onion, About 2 Inches (See Note); 1 whole Jalapeno, Seeded If You're Sensitive To Heat; 1/2 teaspoons Each, Chili Powder And Cumin; Salt And Cayenne Pepper To Taste; 1 Tablespoon Olive Oil; 2 Tablespoons Cilantro Leaves (optional); 8 whole Fresh Tomatillos, Husks Removed And Rinsed; 1 whole Serrano Or Jalapeno Pepper, Stem Removed; 1 clove Garlic, Peeled; 1/2 whole Small Onion (See Note); 1/4 cups Fresh Cilantro Leaves; 1 teaspoon Honey; 1 Tablespoon Olive Oil; Salt To Taste; 28 ounces, fluid Canned Pinto Beans, Lightly Drained; 1 whole Jalapeno, Halved And Seeded If You'd Like; 1 clove Unpeeled Garlic; 1 whole Small Onion, Peeled And Halved (See Note); 1 whole Lime, Zested; 13 cups Olive Oil; 1/2 teaspoons Cumin; Salt To Taste; Tortilla Chips For Serving

26 ingredients

9 steps

Ingredients

28 ounces, fluid Canned Diced Tomatoes
1 Lime, Juiced
1 clove Garlic
1 piece Onion, About 2 Inches (See Note)
1 whole Jalapeno, Seeded If You're Sensitive To Heat
1/2 teaspoons Each, Chili Powder And Cumin
Salt And Cayenne Pepper To Taste
1 Tablespoon Olive Oil
2 Tablespoons Cilantro Leaves (optional)
8 whole Fresh Tomatillos, Husks Removed And Rinsed
1 whole Serrano Or Jalapeno Pepper, Stem Removed
1 clove Garlic, Peeled
1/2 whole Small Onion (See Note)
1/4 cups Fresh Cilantro Leaves
1 teaspoon Honey
1 Tablespoon Olive Oil
Salt To Taste
28 ounces, fluid Canned Pinto Beans, Lightly Drained
1 whole Jalapeno, Halved And Seeded If You'd Like
1 clove Unpeeled Garlic
1 whole Small Onion, Peeled And Halved (See Note)
1 whole Lime, Zested
13 cups Olive Oil
1/2 teaspoons Cumin
Salt To Taste
Tortilla Chips For Serving

Directions

1

For the red salsa: Ccombine all the ingredients in a food processor or blender, then taste and adjust seasonings to your liking.
2

If using cilantro, start with about 1 tablespoon fresh leaves and add from there to your taste.
3

For the salsa verde and hummus: Preheat the broiler to high and place the tomatillos, onion, garlic, and jalapenos on a baking sheet lined with parchment paper.
4

Broil on both sides until charred and juicy.
5

Add the salsa verde ingredients with any accumulated juices to the food processor, then pulse, taste, and set aside.
6

Add the refried bean hummus ingredients to the empty food processor, pulse, taste, and set aside.
7

Enjoy one or three dips all together!
8

Notes: I make these all together, but of course you could make them one at a time!
9

For all three of these dips, 1 medium onion is fine: 1/2 for the hummus, 1 small chunk for the red salsa, and the rest (a little more than 1/4) for the salsa verde.