Hello Chuy's.  You had me at salsa and chips.  You made me fall in love even more when you brought your creamy jalapeno dip to my table. The closest Chuy's to me right now is in Round Rock, about 45 minutes away. When I move back to Korea in a few months the closest one to me will still be in Round Rock, and that is quite the commute for creamy jalapeno dip. So you can only imagine how excited I was when my friend Roxanne brought her creamy jalapeno cilantro dip to a porch party one evening.  The crowd went wild.  We beg her to make it for every event now.  She is happy to comply.

If you too have been craving a little creamy jalapeno dip this version is super easy to make - it may not be exactly what they serve at Chuy's, but it is pretty darn close.

What you need:
mixing bowl
an immersion blender  (I'm sure a regular blender will work fine too.)
6 oz sliced jalapenos
1 bunch of cilantro
1 package ranch dip
16 oz sour cream (yes, you can use light)

Toss all ingredients in the bowl. Blend until creamy.

BAM!  Creamy Jalapeno Cilantro Dip!  Just like Chuy's (almost).

I'm so glad I put this small amount of salsa in this cute white dish.  Right after this photo was taken Boy 1 was setting the table & when he was taking the plates out of the cabinet I'm not sure what happened other than the big container of salsa I JUST made was knocked to the ground and shattered...salsa and all, thankfully no one was hurt during the crash.  I wonder if I can count that bowl in my decluttering challenge.  Humm....

EVERY time I make this guacamole for a party it is devoured.  People can't get enough of this stuff & they always ask me for the recipe, so here it is...

3 ripe avocados
3-5 TBL T's Homemade Salsa
1-2 TBL fresh chopped cilantro 
1-2 TBL finely chopped red onion
Lawry's Season Salt

Mash ripe avocados with a muddler or fork.  Add rest of ingredients to taste. Serve with chips!  OH BABY!

And a note from one of my sponsors (Boy 1) 
 Chico uno  hola me gato es muy delicioso con guacamole.

I've been making fresh chunky salsa for years now.  I don't even buy the stuff in the jar anymore, I can't stand it.  I want FRESH.  This makes Hubby a little crazy because sometimes when he wants chips and salsa he doesn't want to wait for me to make it.  I know I should indulge and buy a jar, but when I have done that in the past it ends up sitting in the fridge and eventually it turns into a science experiment. 

Today I am making salsa (and guacamole - recipe to follow) because I am making Black Bean and Sweet Potato Quesadillas. I know, that sounds like a 'interesting' recipe, but trust me, they are FANTASTIC! 

Here's my recipe -

5 vine ripe tomatoes
1 bell pepper
1 bunch green onions
1 bunch fresh cilantro
1 jalapeño
Crushed red pepper
Cayenne pepper
Kosher salt
Fresh crushed black pepper

Chop first 4 ingredients - I do this by hand, but you can use a food processor if you so choose.
Depending on the level of heat you desire, leave the seed in or take them out of the jalapeño before chopping.
Add the last 4 ingredients to taste.


I like to let my salsa sit in the fridge for about 1 hour before serving, however most of the time someone starts eating it right away!