Guacamole, Green Chile Queso & Salsa Sampler Recipe

prep avocados

Halve the avocados, remove pits, and scoop flesh into a medium bowl.

Add lime juice immediately and mash with a fork to desired texture (chunky or smooth).

Fold in finely diced red onion, chopped cilantro, minced jalapeño, diced tomato, salt and pepper. Taste and adjust lime and salt as needed.

Cover tightly with plastic wrap pressed directly to the surface to prevent browning and refrigerate until serving (up to 2 hours).

In a medium saucepan over medium heat, melt the butter. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 4–6 minutes.

Add the minced garlic and cook 30 seconds until fragrant. Stir in the flour and cook 1 minute to form a roux, stirring constantly.

Slowly whisk in the milk and half-and-half, bring to a gentle simmer while whisking to eliminate lumps. Cook until slightly thickened, 3–4 minutes.

Reduce heat to low. Gradually add the shredded American cheese and white cheddar in small handfuls, stirring continuously until melted and smooth.

Stir in the diced green chiles, ground cumin, hot sauce (if using), salt and pepper. Keep warm over very low heat, stirring occasionally to maintain a smooth consistency. If too thick, thin with 1–2 tablespoons of milk.

Transfer to a warm bowl and serve immediately with tortilla chips.

Preheat a cast-iron skillet or heavy pan over high heat until smoking hot. Char the roma tomatoes, quartered onion pieces, whole garlic cloves (unpeeled), and jalapeño directly on the hot surface, turning occasionally, until blackened and blistered on all sides (6–8 minutes).

Let the charred vegetables cool slightly. Peel the garlic cloves and remove large charred skins from the onion if desired.

Coarsely chop the charred tomatoes, onion and jalapeño and transfer to a blender or food processor. Add peeled garlic, chopped cilantro, lime juice, salt, pepper and optional cumin. Pulse to desired consistency — chunky for vaquera or smoother for a table salsa.

Taste and adjust salt or lime. Chill briefly or serve at room temperature with chips.

Preheat broiler to high. Place tomatillos, quartered red onion, whole serranos and unpeeled garlic cloves on a rimmed baking sheet.

Broil 6–10 inches from the element, turning occasionally, until vegetables are deeply charred: tomatillos should blister and darken, peppers blister, and onion soften (6–8 minutes). Watch closely to avoid burning beyond char.

Let items cool until safe to handle. Peel garlic. Remove stems from serranos (leave seeds for more heat). Transfer tomatillos, onion, serranos, peeled garlic, chipotle in adobo, cilantro, lime juice and salt to a blender.

Blend to a fairly smooth but slightly textured salsa. Taste and adjust salt or chipotle for heat. Chill briefly or serve warm for extra smoky heat.

Trim and rinse tomatillos. Roughly chop tomatillos and jalapeño. Place tomatillos, jalapeño, garlic clove, cilantro, lime juice and salt in a blender or food processor.

Pulse until mostly smooth. If too thick, add 1–2 tablespoons water to reach desired consistency. Taste and adjust salt or lime.

Refrigerate for 30 minutes to let flavors meld or serve immediately chilled.

Arrange the guacamole, green chile queso, Salsa Vaquera, Salsa Diablo and Tomatillo Salsa in separate shallow bowls on a large platter.

Place tortilla chips in one or two bowls or fan around the sampler. Garnish with lime wedges and cilantro sprigs.

Provide small serving spoons for each dip and advise guests to taste the salsas from mild to hot (Tomatillo → Vaquera → Diablo) and enjoy the queso warm.