A trio of Super Bowl Salsa plus Guacamole recipes

Football fans eat a lot, many consuming thousands of calories during the game. Here are four delicious chips dips that are also on the healthy side.

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Super Bowl XLIX Salsa Recipes
Super Bowl XLIX Salsa Recipes

LOS ANGELES, Ca, January 31, 2015 – Labor 411 reports that $1 billion will be spent on snacks for Super Bowl XLIX. Which is impressive when you consider Super Bowl Sunday isn’t technically a food holiday expansive meals, like a Christmas Prime Rib.

But don’t kid yourself it’s still about fantastic dips, meaty main courses and chocolaty desserts.

The first thing everyone “dips” into on Super Bowl Sunday are the salsas and dips, delicious and easy to eat, without taking your eyes off of the contest between the Seattle Seahawks and New England Patriots

Following are three favorite salsa recipes and a tried and true guacamole recipe to keep everyone happy until the hot apps and main course are ready. They’re the least amount of work and always well received by any crowd.


Mango Salsa

Mango Salsa by Chef Mary Moran
Mango Salsa by Chef Mary Moran

 

Ingredients

2 tablespoons small diced red pepper

1-tablespoon small diced jalapeno (don’t forget to remove the seeds)

1 green onion thinly sliced

1 ½ limes juiced

½ cup small to medium diced mango (remove the peel)

Directions

In a mixing bowl combine the red bell pepper, green onion and jalapeno together. Squeeze the limejuice over the ingredients and let them marinate for a few minutes. Next add the mango, salt and pepper to the bowl and mix it together.

Tips for success: Clean out the jalapeno seeds while wearing gloves and run the halved pepper under cold water.

Do not touch your eyes, face with hand after handling peppers, particularly seeds, without first washing and you can run the cut side of your lime (even after you have squeezed out the juice) over your skin.  The acid will neutralize the pepper.

Black bean and corn salsa recipe

Black Bean Salsa by Chef Mary Moran
Black Bean Salsa by Chef Mary Moran

Ingredients

1 can black beans, rinsed

½ cup frozen corn

1 can SW tomato and green chillis

2 shallots, finely chopped

2 tablespoons red wine vinegar

1 yellow bell pepper, deseeded and small diced

2 red tomatoes, chopped (remove the top)

Salt and pepper to taste

Directions

Thaw the corn.

Mix everything in a bowl and let it sit half an hour before serving.

Serve with tortilla chips

Tips for success:  Drain the corn, beans, chilis well, reserving the bean and chilis liquid for your Super Bowl chili!

Simple Tomato Salsa recipe

Tomato Salsa by Chef Mary Moran
Tomato Salsa by Chef Mary Moran

Ingredients

8 Roma Tomatoes, diced

1/2 Red Onion, small dice

3 Limes cut in half

½ ea jalapeno, minced (more for a spicier salsa)

2 pinches of salt

1 tbsp Cilantro, chopped

2 Garlic cloves, minced

1 pinch of pepper

In a bowl a bowl mix tomato, onion, jalapeño, cilantro, garlic, lime, salt and pepper until fully incorporated.

Tips for success: Dice your tomatoes and onions to equal size (though tomatoes may be larger); When mincing jalapeno, first clean out the seeds while wearing gloves and run the halved pepper under cold water.

Do not touch your eyes, face with hand after handling peppers, particularly seeds, without first washing and you can run the cut side of your lime (even after you have squeezed out the juice) over your skin.  The acid will neutralize the pepper.

Rinse to clean your cilantro well before you chop it,  wrap it in paper towel and let it completely dry in the refrigerator.

Great Guacamole Recipe

Ingredients

4 ea Avocado

1 Tomato, dice

1/8 Red Onion, small dice

2 Lime cut in half

1 tbsp jalapeno, small dice

3 pinches of salt

1 ½ tsp Cilantro, diced

2 Garlic cloves, minced

1 pinch of pepper

Tips to Success: Avocado are ready to use when you press the outside and they are still firm, feel moist, but have some “give”. When Avocado are overripe, the meat shrinks and the skin will feel dry, crisp when you push on it, the feel will be “hollow”, not firm, but soft.

Directions

In a bowl a bowl mix avocado, tomato, onion, jalapeño, cilantro, garlic, lime, salt and pepper until fully incorporated. A trick to fully mix, but still leave some “chunks” of avocado is to use two table knives, crossing them over and over while you turn the bowl.

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Mary Moran
Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica. Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events. In the fall of 2008, Mary began teaching her culinary skills to others. Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly. Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients. She helps her clients discover their healthy way of eating. Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger. Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.