Appetizer – Guacamole – Halloween Barfing Pumpkin

pumpkin-vomit-guacamole-halloween-recipe-party

INGREDIENTS

  • 2 ripe avocados
  • 1/2 red onion, minced (about 1/2 cup)
  • 1-2 Serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • 1 tablespoon of fresh lime or lemon juice
  • 1/2 teaspoon coarse salt
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped
  • Guacamole-Ingredients-600x402

Directions

1 Cut avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl.

2 Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.) Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

FYI —Chilling tomatoes hurts their flavor, so don’t chop the tomatoes or add to the guacamole until ready to serve.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.

4 Just before serving, chop the tomato, add to the guacamole and mix.

Serve oozing out of the mouth of a pumpkin for that extra effect!

This is DAMN good Guac regardless of how you serve it!

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Appetizer – Finger Dip Vegi Tray – Halloween

halloween dipThis is a simply Spooky Appetizer.

 

You will need Baby Carrots

Blanched Almond for the fingers and any Vegi Dip.  Here is a dip recipe in case you need one below.

 

After you make the dip and are ready to serve place a dab of dip on the tip of each carrot and apply a blanched almond for the finer nail.

 

Insert the carrots in the dip as a hand crawling out of the dip.

Serve with vegis around for dipping.

 

Vegi Dip Recipe

1 cup mayonnaise
1 cup sour cream
1 tablespoon dried onion flakes
1 tablespoon dried parsley
1 teaspoon dried dill
1 teaspoon seasoning salt (Lawry’s)
1/2 teaspoon garlic powder

 

Directions:
Mix all ingredients together till combined well. Cover and let chill in refrigerator at least 3 hours (overnight is best). Serve with fresh cut vegetables or potato chips.