Guasacaca Venezuelan Guacamole – a distinctive variation on guacamole with a robust, spicy fresh vegetable taste, perfect texture for dipping, and a luscious bright green color.
Never heard of guasaca before? I just discovered it. This guacamole is possibly my favorite variation on the more traditional guacamole – which I consider one of the top 3 food groups. There’s just nothing like a great guacamole. This recipe is surprisingly distinctive in flavor, yet as good as – if not better than – classic guacamole. It has a fresh, vegetably taste and a bright green color, yet it’s very definitely guacamole. I’ll be making this again and again.
I tried two different chiles in this – the 505 Southwestern Green Chile and fresh jalapeños. The 505 was definitely better as it enhances the flavor. The jalapeños just added heat.
This is an ideal dip for any party – but I’d probably triple the recipe as this will go really fast. Hope you try it and love it as much as I do!
Put onion, bell pepper, garlic, cilantro, and parsley in food processor. Pulse till you get a fine, consistent mixture but not mushy.
Add remaining ingredients and pulse till you get the consistency you want.
Add more salt and pepper as desired to taste.
Serve with chips, vegetables, whatever. Enjoy!
Notes
* You can use jalapeños instead of 505 green chile, but the 505 or another medium or hot green chile gives better flavor. It helps to press the garlic first in that blending or processing garlic in a food processor leaves some fibrous lumps. If you don't have a garlic press, finely mince the garlic before putting it in the food processor.
Commentary: This guacamole is possibly my favorite variation on the more traditional guacamole - which I consider one of the top 3 food groups. There's just nothing like a great guacamole. This recipe is surprisingly distinctive in flavor, yet as good as - if not better than - classic guacamole. It has a fresh, vegetably taste and a bright green color, yet it's very definitely guacamole. I'll be making this again and again.
I tried two different chiles in this - the 505 Southwestern Green Chile and fresh jalapeños. The 505 was definitely better as it enhances the flavor. The jalapeños just added heat.
This is an ideal dip for any party - but I'd probably triple the recipe as this will go really fast. Hope you try it and love it as much as I do!
Chile Pesto Mini Pizza is quick, scalable, amazingly scrumptious, and perfect as a party appetizer. Or as a quick lunch or dinner.
Ready for that Super Bowl party? These are very easy to make, can be assembled ahead of time, and are really yummy! So far, this is my favorite quickie pizza recipe. Guaranteed to be a hit. They can also be reheated in the microwave for about 30 seconds. Plus this recipe can be doubled, tripled, or whatever to fit any number of people. As a matter of fact, as long as you have the salsa/pesto proportion about right, the rest of the proportions don’t matter much – it’s 2 parts salsa to 1 part pesto, and it will store in the fridge for about 2 weeks.
I used 505 Sweet N’ Spicy Salsa for this. I think it gives the right amount of heat and just a hint of sweet. If you are just using diced chiles instead, you might add 1/4 tsp sugar for each tablespoon of chile. This also would be good with just chiles instead of the salsa, but it would taste a bit different. Any pesto will be good with this, but I used Trader Joe’s Genova Pesto. For the cheese, I used Costco’s Shredded Mexican Blend. Want different toppings? Knock yourself out.
The mini naan I used is Stonefire. It comes in 4-packs and an 18-pack that I got at Costco. You can also use mini pitas, but I prefer the mini naan. It’s softer and more flavorful; personally, I think pitas too often seem a bit like cardboard.
I think this is ideal for any Super Bowl party. You can give each person his own pizza or cut it into quarters (I recommend using a pizza cutter) for 2-bite sized servings. Got any suggested variations? Send them to me at anita@denvergreenchili.com, ok?
1½ bell peppers (red, yellow, orange), sliced into strips or pieces
1 tbsp olive oil
⅓ lb hot Italian sausage
¾ cup shredded Cheddar / Monterey Jack cheese
3 mini naan or pita (I used Stonefire mini naan)
Instructions
Preheat oven to 350 degrees.
Blend the 505 Sweet N' Spicy Salsa and the pesto in a small bowl or cup and set aside.
In a medium skillet over medium heat, saute the bell peppers and onion in 1 tbsp olive oil until soft. At the same time, brown the sausage in a small skillet over medium heat, breaking the sausage into chunks as it cooks. Set both aside.
Place the mini naan on a cookie sheet, spread each with 1½ tbsp salsa pesto mixture, and top with a layer of bell peppers, onions and sausage.
Spread ¼ cup of shredded cheese on each naan. Top with a little more pepper and sausage.
Bake for 12 minutes or until cheese is completely melted.
For appetizers, cut each naan pizza into quarters and serve hot.
Enjoy! ... To reheat, just pop into the microwave and nuke for about 20-30 seconds.
Notes
Any pesto will work fine in this (though the Trader Joe's Genova Pesto is exceptional) The brand of mini naan and cheese probably doesn't matter. The 505 Sweet N' Spicy Salsa does give a particular flavor balance that is noticeable. Using other salsa or just diced green chiles will also be good, but the difference in flavor will be noticeable.
Commentary: Ready for that Super Bowl party? These are very easy to make, can be assembled ahead of time, and are really yummy! So far, this is my favorite quickie pizza recipe. Guaranteed to be a hit. They can also be reheated in the microwave for about 30 seconds. Plus this recipe can be doubled, tripled, or whatever to fit any number of people. As a matter of fact, as long as you have the salsa/pesto proportion about right, the rest of the proportions don’t matter much – it’s 2 parts salsa to 1 part pesto, and it will store in the fridge for about 2 weeks.
I used 505 Sweet N’ Spicy Salsa for this. I think it gives the right amount of heat and just a hint of sweet. If you are just using diced chiles instead, you might add ¼ tsp sugar for each tablespoon of chile. This also would be good with just chiles instead of the salsa, but it would taste a bit different. Any pesto will be good with this, but I used Trader Joe’s Genova Pesto. For the cheese, I used Costco’s Shredded Mexican Blend. Want different toppings? Knock yourself out.
The mini naan I used is Stonefire. It comes in 4-packs and an 18-pack that I got at Costco. You can also use mini pitas, but I prefer the mini naan. It’s softer and more flavorful; personally, I think pitas too often seem a bit like cardboard.
I think this is ideal for any Super Bowl party. You can give each person his own pizza or cut it into quarters (I recommend using a pizza cutter) for 2-bite sized servings. Got any suggested variations? Send them to me at anita@denvergreenchili.com, ok?
Chile Chicken Spread is perfect on crackers, sandwiches, with chips. Great for a buffet party, it’s simple, yet has a unique flavor
Got a Super Bowl party planned? This makes a great party appetizer, perfect in little sandwiches, on crackers, with a sourdough baguette. I took it to a New Year’s Eve party, and it was a real hit. People asked what was in it … and the basic secret is the cumin. I deliberately made this really mild – just the chicken and mayonnaise is very good, and adding cumin and mild green chiles just changes the character, giving it a distinct flavor. It’s just got 5 ingredients, and you can tweak it however you want as it’s a very forgiving recipe. You could use hot chiles, increase the cumin, or some people will want to increase the mayonnaise – which makes it more easily spreadable, richer tasting, and creamier. Yeah, that means it would be more fattening, too. Note this is a very small batch, so you may want to 2x or 3x it for a get-together.
If you graze on samples at Costco, you may have tried their canned chicken; they always mix it with mayonnaise and spread on crackers when they are sampling it. It’s really good, and that’s where I got the idea for this. Now I actually did try this with another brand of canned chicken, and that one was inferior. Watch out for off-brands of canned chicken; the Costco brand (Kirkland) is the best of the ones I’ve tried.
Blend all ingredients in a bowl or plastic storage container.
If desired, adjust to taste by adding more cumin, green chiles, or mayonnaise.
Cover and refrigerate for at least an hour to allow flavors to blend and emerge.
Serve with crackers, chips, bread, on sandwiches, or even in a salad.
Enjoy!
Notes
Commentary: Got a Super Bowl party planned? This makes a great party appetizer, perfect in little sandwiches, on crackers, with a sourdough baguette. I took it to a New Year's Eve party, and it was a real hit. People asked what was in it ... and the basic secret is the cumin. I deliberately made this really mild - just the chicken and mayonnaise is very good, and adding cumin and mild green chiles just changes the character, giving it a distinct flavor. It's just got 5 ingredients, and you can tweak it however you want as it's a very forgiving recipe. You could use hot chiles, increase the cumin, or some people will want to increase the mayonnaise - which makes it more easily spreadable, richer tasting, and creamier. Yeah, that means it would be more fattening, too. Note this is a very small batch, so you may want to 2x or 3x it for a get-together.
If you graze on samples at Costco, you may have tried their canned chicken; they always mix it with mayonnaise and spread on crackers when they are sampling it. It's really good, and that's where I got the idea for this. Now I actually did try this with another brand of canned chicken, and that one was inferior. Watch out for off-brands of canned chicken; the Costco brand (Kirkland) is the best of the ones I've tried.
Hot and Spicy Eggplant is my version of a classic, irresistible Thai dish, bursting with flavor and very easy to make. The green chiles add an interesting, very complementary flavor.
Here’s one of my all-time favorite recipes. I looove the eggplant in my favorite Thai restaurant, and this is just as good. Plus, it’s easy to make, infallible, and just irresistible. The first time I made this, I the whole thing myself, all in one sitting. It was my entire dinner. I like to sauté this in my wok and just serve it over rice. For variation, you can add small strips of chicken or beef.
Heat 2 tbsp oil in a large wok or skillet until nearly smoking. Stir in and cook the eggplant cubes until soft, about 5 minutes. dump the eggplant in a bowl and set aside.
Heat a tbsp of additional oil in the wok over medium-high heat, and sauté the onions just until they start to soften, no more than a minut. Stir in the garlic and cook another 30 seconds. Blend in soy sauce, chili garlic sauce, oyster sauce, water, sugar, green chile, and pepper.
Mix the eggplant in with the onion and sauce, lower the heat and cover, then simmer until eggplant is tender and liquid reduced, 5 minutes or so.
Serve over rice and enjoy!
Notes
Commentary: Here's one of my all-time favorite recipes. I looove the eggplant in my favorite Thai restaurant, and this is just as good. Plus, it's easy to make, infallible, and just irresistible. The first time I made this, I the whole thing myself, all in one sitting. It was my entire dinner. I like to sauté this in my wok and just serve it over rice. For variation, you can add small strips of chicken or beef.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
This revolutionary appliance has been a hot seller for the past few years. Currently, it’s a #1 Best Seller on Amazon with nearly 25,000 reviews.
Why? It’s taken the time-saving convenience of a pressure cooker and combined it with a slow cooker, rice cooker, steamer, and more. And the price is surprisingly low. For most models, it sells for under $100.
I held off buying it for way too long. After all, I don’t use many of those functions. Sure, the pressure cooker is a big, big time saver, but if you plan way ahead, you can slow cook most dishes. And with all those functions, it’s got to be complex, right?
That’s where I was really surprised. Sure, I had to read the manual first (which I hate, hate, hate doing), but it was pretty straightforward. But when I used it for the first time, that’s when I discovered why it sells like hotcakes. The controls are amazingly intuitive. Just use it once, and you’ll view it as incredibly simple.
Any applicance as well-designed, intuitive, and time-saving (not to mention space-saving) as this one is guaranteed to become one of your workhorse applicances. That’s what happened to me. Read the reviews on Amazon here, and I’ll bet you’ll be sold, too.
Instant Pot Mexican Beef is a versatile, easy shredded beef that’s great in tacos, burritos, salads, sandwiches. Freezes well and cooks up quick in the InstantPot using it as a pressure cooker.
When this beef was done, I shredded it up with 2 forks and it was so tender it fell apart. Right away I made tacos and burritos with it. The next day, I put it in a salad with lettuce, tomatoes, shredded cheese, and guacamole (as in the photo). Nice Southwestern flavor, not too spicy. If you want it spicier, just use hot chili powder, hotter green chiles, or increase the amount of one or both. The next time I make it, I’ll probably make a double batch, pack it up in 1-lb bags and freeze it. Of course, I’ll have to double the cooking time. This is so versatile, it’s worth having extras in the freezer.
For years I wanted a pressure cooker, but put off buying one because I didn’t think I’d use it often enough to justify the expense and space it takes up. A year ago I discovered the Instant Pot & buying one was a no-brainer. It costs the same as a really good pressure cooker but is 7 appliances in one – a pressure cooker, slow cooker, rice cooker, and more. Read more about how I use it here.
For this recipe I used the Instant Pot as a pressure cooker, and for 4 lbs of beef, it took 45 minutes and the beef came out very tender. It just fell apart when I shredded it with a couple forks. Keep in mind that when you pressure cook, you have to let the Instant Pot sit for at least 15 minutes to depressurize before you open it. Can you make this recipe in a slow cooker? Absolutely – just saute the onions and garlic, then put the same ingredients in the slow cooker and cook on high for 6 hours then low for another 2-4. If you are pressure cooking, it’s essential to have at least 18 oz of liquid; for slow cooking, this isn’t important, but I prefer having liquid just covering the meat.
Hope you like this one – it’s easy, tasty, and everybody loves it!
Blend the spices (chili powder, cayenne, salt, pepper) and set aside.
Cut the roast into 1 to 2 inch cubes, then sprinkle with the spices and gently toss to coat.
Set the Instant Pot to sauté, pour in the oil, then sauté onions 3-4 minutes or until translucent. Add garlic and sauté another minute or two. (If using slow cooker, do this in a skillet, then dump into slow cooker.)
Toss in the remaining ingredients and stir to mix.
Cover and lock the lid, then press "Keep Warm/Cancel" button on the Instant Pot. Press the "Meat/Stew" button to switch to pressure cooking mode. Press the "plus" button to increase cooking time from the preset 35 minutes to 45 minutes (or more for more meat). Then walk away. It will pressure cook for the set time and then switch automatically to "Keep Warm" mode and the pressure will gradually reduce. Let the pressure release naturally (~30 minutes) before opening. The pressure indicator will drop down as shown in directions.
(If using slow cooker, cook on high for 6 hours, then low for 2-4 hours.)
Transfer the beef to a plate and use 2 forks to shred. Serve in tacos, burritos, salads, sandwiches, whatever. Enjoy!
Notes
Slow cooker instructions: Saute onions and garlic in small skillet on stove. Then dump them and all remaining ingredients into the slow cooker. Cook on high for 6 hours, then low for 2-4 hours. Guaranteed to fall apart.
Commentary: When this beef was done, I shredded it up with 2 forks and it was so tender it fell apart. Right away I made tacos and burritos with it. The next day, I put it in a salad with lettuce, tomatoes, shredded cheese, and guacamole (as in the photo). Nice Southwestern flavor, not too spicy. If you want it spicier, just use hot chili powder, hotter green chiles, or increase the amount of one or both. The next time I make it, I'll probably make a double batch, pack it up in 1-lb bags and freeze it. Of course, I'll have to double the cooking time. This is so versatile, it's worth having extras in the freezer.
For years I wanted a pressure cooker, but put off buying one because I didn't think I'd use it often enough to justify the expense and space it takes up. A year ago I discovered the Instant Pot & buying one was a no-brainer. It costs the same as a really good pressure cooker but is 7 appliances in one - a pressure cooker, slow cooker, rice cooker, and more. Read more about how I use it here.
For this recipe I used the Instant Pot as a pressure cooker, and for 4 lbs of beef, it took 45 minutes and the beef came out very tender. It just fell apart when I shredded it with a couple forks. Keep in mind that when you pressure cook, you have to let the Instant Pot sit for at least 15 minutes to depressurize before you open it. Can you make this recipe in a slow cooker? Absolutely - just saute the onions and garlic, then put the same ingredients in the slow cooker and cook on high for 6 hours then low for another 2-4. If you are pressure cooking, it's essential to have at least 18 oz of liquid; for slow cooking, this isn't important, but I prefer having liquid just covering the meat.
Hope you like this one - it's easy, tasty, and everybody loves it!
Craftsy classes are online, awesome quality, and you can buy them minutes before giving as a gift. All Craftsy classes are under $20 on Dec 17.See our recommended classes here. [note: Check back here for a last minute sale on all Craftsy classes a few days before Christmas.]
Our favorite appliance?
The Instant Pot is incredibly versatile, a nearly essential tool for any cook. And at (usually) under $100, it’s a real bargain. I have the 6 qt 7-in1 version (pictured). It’s one of the top sellers on Amazon. Get the product details here.
Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
Incredibly easy to use, intuitive
Saves time, pressure cooking is a snap
Replaces a half dozen other appliances, saves space!
Huge value for the price!
I also use my Cuisinart Multicooker all the time – I’ve had it about 5 years and couldn’t live without it. Well, doesn’t the Instant Pot take the place of this multicooker? Yes and no.
Ideal for many different dishes: bread pudding, eggs, roasts
Why do I use both so much when the Instant Pot seems to do everything the Cuisinart does and much more? Well, the shape of the Cuisinart Multicooker is ideal for certain foods that I wouldn’t do in the Instant Pot. For instance, the Multicooker makes the best bread pudding I’ve ever had. With large batches, the oven tends to cook unevenly – bread pudding will get too brown around the edges while the center is not fully cooked. And I’ve made amazing frittatas and chile relleno casseroles in it. Also, large cuts of meat – like big pot roasts or chuck roasts often fit perfectly in the Multicooker. I would never make bread pudding in the Instant Pot just because of the cylindrical shape. It probably works fine – just looks odd.
I also often remove the inner pot from the Multicooker and put it on the stove to sear meat or saute onions. Well, I can so that with the inner pot in the Multicooker base. I can also sear meat very well in the Instant Pot. Why use the inner pot on the stove? Because I’m short and it lowers my searing/sauteing activities by a couple inches – just more comfortable.
Cranberry Chile Relish is an unusual fresh (not cooked), tart, slightly sweet, slightly hot relish best served on the side with meats, cheeses, or even by itself.
Do you love that Pepto Bismol color or what? That comes from blending cranberries and sour cream. But, hey, this tastes really good & is very simple to make – just a few ingredients and you get a memorable, tangy taste. In this photo, I served it on chicken seared with raspberry chipotle bbq sauce. Very nice.
This recipe is an adaptation of a recipe by Craig Claiborne published in the New York Times in 1959. Essentially, I’ve added green chiles to it. And you can keep it in the freezer until a few hours before serving. It is really like nothing else I’ve ever tasted. I found it grew on me – the more I eat it, the more I like it.
I used medium hot 505 chiles (in a jar), and set some aside for garnish. If you just blend all the chiles in, you get more of an indistinct, lumpy blob. It’s pretty quick to make, so I hope you try it and let me know what you think!
Put cranberries and onion in a food processor and pulse to get fine chunks but not mush. You may need to do it in batches depending on your food processor.
Blend in remaining ingredients, put in a plastic covered container and freeze.
Move from freezer to fridge a few hours before serving. Stir to blend before serving - it's ok to have some ice crystals still in it.
Garnish with additional diced green chiles, and serve with roast beef, turkey, or even on turkey or ham sandwiches. Enjoy!
Notes
Commentary: Do you love that Pepto Bismol color or what? That comes from blending cranberries and sour cream. But, hey, this tastes really good & is very simple to make - just a few ingredients and you get a memorable, tangy taste. In this photo, I served it on chicken seared with raspberry chipotle bbq sauce. Very nice.
This recipe is an adaptation of a recipe by Craig Claiborne published in the New York Times in 1959. Essentially, I've added green chiles to it. And you can keep it in the freezer until a few hours before serving. It is really like nothing else I've ever tasted. I found it grew on me - the more I eat it, the more I like it.
I used medium hot 505 chiles (in a jar), and set some aside for garnish. If you just blend all the chiles in, you get more of an indistinct, lumpy blob. It's pretty quick to make, so I hope you try it and let me know what you think!
Looking for some great Southwestern Christmas lights? Here are some beautiful, popular ones on Amazon. (All the lights below have good reviews – I checked.) Amazon is featuring free shipping for orders $25+. It’s also a great time to sign up for Amazon Prime where you get free 2-day shipping on all orders, plus great shows streamed to your tv. Watch Out: Some of these lights are battery operated & some plug into an outlet- read carefully! Click on image to view product details.
Vickerman Set of 35 Red, Green and Yellow Chili Pepper Christmas Lights – Green Wire
Sienna Set of 36 Red, Yellow & Green Chili Pepper Cluster Christmas Lights – Brown Wire
Sival – 35 Light 13.5′ Green Wire Red Chili Pepper String
20 Red Chili Pepper Battery Operated LED Kitchen String Lights
Holiday Festive Chili Pepper String Lights – 3 Color – 50 – Count
