Restaurant Style Salsa, Guacamole and Queso Blanco Dip

There has been no looking back since I started making restaurant style salsa, guacamole and queso blanco dip at home. These taste phenomenal and are unlike anything you’d find in a jar.

I literally had that “Where have you been all my life?” moment the second I took my first taste of each of these dips. To state that this salsa, guacamole and queso blanco dip are all three of them incredibly good is an understatement – at least for me!

The salsa is piquant with the kind of depth that I used to find was hard to replicate outside a restaurant. It is a breeze to put together as I usually have most of the ingredients it requires on hand.

Guacamole is best made right before you plan on eating it and benefits tremendously from generous quantities of salt and lime or lemon juice. Some recipes call for the addition of tomato as well but I choose not to add it.

The queso blanco dip is rich and creamy but the gentle heat and slight tartness from finely chopped pickled jalapeños and seasonings balance it out along with the fresh toppings.

I love enjoying copious amounts of all of these together with tortilla chips hence made a single post about them instead of three separate recipe posts.

Also, by no means do I claim these recipes to be authentic. This is how I like them and have adapted the recipes a little from Laura Vitale‘s lovely recipes keeping the scarcity of some and the unavailability of other Mexican ingredients in Pakistan in mind.

Avocados are, admittedly, not as readily available in Pakistan as the rest of the ingredients required to make the other two dips. I buy firm avocados, wrap them in newspaper and leave them to ripen for a day or two before using.

If you’ve never made guacamole before it may be helpful to Google things like “how to choose an avocado” – and if you’re lucky enough to have come across those black-green Hass avocados in Lahore, please let me know.

Crispy chips like Doritos and Tostitos are obviously amazing for scooping up the salsa, guacamole and queso blanco dip right into your mouth.

Many imported brands of flour and corn tortillas are now available at various stores. So there’s plenty of choice if you want to make your own tortilla chips.

I like the tortillas made by Lahore’s local bakery “Bread & Beyond” that come in two sizes and are available at their stores / bakeries.

To make the chips, I stack a couple of tortillas on a chopping board and slice into eighths with a sharp knife. I then deep fry the tortilla wedges until golden then drain them well.

For a healthier alternative, brush each tortilla on both sides with olive oil while stacking and slice into eighths. Place the cut wedges on a baking sheet and bake in a preheated oven at 350 degrees F / 180 degrees C until golden.

Restaurant Style Salsa, Guacamole and Queso Blanco Dip

 

Recipe Type: Snack & Starter    Author: Alice In Eatland

Prep Time: 20 Minutes    Cook Time: 20 Minutes    Total Time: 40 Minutes

Serves: 2 – 4

 

Enjoy the bright & bold flavours of homemade restaurant style salsa, guacamole and queso blanco dip right in the comfort of your home!

 

SALSA

INGREDIENTS

• 2 large fresh ripe tomatoes
• 1 cup canned tomatoes (diced or whole)
• 1/2 – 1 medium red onion, roughly chopped
• 2 large cloves garlic
• 2 large green chillies, roughly chopped
• 1/2 cup fresh coriander leaves
• 1 teaspoon cumin powder
• 1 teaspoon dried oregano
• A few fresh lemons or limes
• Salt
• A pinch of fine white sugar

 

METHOD

1. Optional: Place whole tomatoes on medium high heat directly onto the stove rings. Keep turning tomatoes with a pair of tongs until the skin is blackened and charred in places all over. Remove roasted tomatoes to a bowl, cover with a plate or plastic wrap for 10 minutes or so and peel the charred skin off and discard. Set aside.
2. In the bowl of a food processor add onions and green chillies.
3. Grate in the garlic cloves and process until chunky.
4. Add fresh tomatoes (cut into quarters if unroasted or halved if using roasted tomatoes as per the optional first step), canned tomatoes, coriander leaves, cumin powder, oregano, lime or lemon juice and salt.
5. Pulse until mixture is somewhere between very finely chopped and pulpy. Do not over process.
6. Check salt and adjust lime or lemon juice and seasoning accordingly.
7. Mix in the pinch of sugar if the salsa tastes too sour and could do with a bit of balancing.
8. Remove the prepared salsa to a serving bowl, cover and let sit in the fridge for at least 15 – 20 minutes to let the flavours mingle.
9. Store leftover salsa covered airtight in the fridge.
10. Best consumed within 1 day.

 

GUACAMOLE

INGREDIENTS

• 2 – 4 ripe avocados
• A few fresh limes or lemons, halved
• Salt
• 1 small red onion, chopped OR a few green onions, chopped
• Chopped fresh coriander

METHOD

1. Halve the avocados and remove the seed from each. Scoop out the flesh into a bowl.
2. Immediately sprinkle with salt and squeeze over the juice of 1 or 2 limes or lemon.
3. Mash with a fork until chunky. Add chopped onion & continue mashing and smooshing with the fork until the consistency is somewhere between creamy and lightly chunky.
4. Taste to see if the salt and lime / lemon juice are according to your liking. Adjust if needed.
5. Scrape out into serving bowl, top with a few chopped coriander leaves.
6. Guacamole can start changing colour with time so make it just before serving, do not let it sit and serve straight away.

 

QUESO BLANCO DIP

INGREDIENTS

• 1/2 cup heavy / double cream
• 1/2 cup whole milk
• 1 cup cubed cheese (any local cheddar cheese OR American Cheese OR Monterey Jack OR a combination of any of these cheeses)
• 1/4 cup – 1/2 cup pickled jalapeños, drained and finely chopped
• 1/2 teaspoon cumin powder plus extra
• 1/2 teaspoon dried oregano plus extra
• Fresh milled black pepper
• Salt
• 1 small ripe tomato, seeded and chopped
• A few pickled jalapeño slices, drained
• Fresh coriander leaves

 

METHOD

1. Put the cubed cheese in the bowl of a food processor and pulse until shredded. Do not use pre-shredded cheese.
2. Combine the cream and milk in a saucepan and whisk together until combined.
3. Heat until you see small bubbles along the side of the pan and add the shredded  cheese a little at a time, whisking constantly until all the cheese has been added and has melted into the milk and cream.
4. Add the chopped jalapeños, cumin powder, oregano and black pepper.
5. Stir well and check for salt. Adjust seasonings accordingly, adding extra cumin and oregano if needed.
6. Pour the queso blanco dip into a serving bowl. It will thicken as it cools.
7. At this point you can place the bowl under your oven grill / broiler for half a minute or so or until the top is crusty and golden. This step is totally optional. Just make sure your bowl is oven proof.
8. Top the dip with chopped tomatoes, jalapeño slices and fresh coriander.
9. Serve at room temperature and if serving later, warm up gently in a pan over low heat, adding a bit of milk to loosen it if needed and then top with the garnish.
10. Store in the fridge.