Jack O’Brien’s Salsa & Mexican Dip
This episode and blogpost has been a LONG TIME COMING. I’ve been asking and asking my Dad to join me in the kitchen to show us how to make some of his specialties- and while we didn’t even chip the tip off of the iceberg (people say that, right??)…..we DID get the secret ingredients to his famous salsa and his addictive Mexican dip. These are the two things people ALWAYS ask my Dad to make when we’re having a get-together or party! No better time to have my Dad join me than Hispanic Heritage Month…cause, you know…we’re Mexican. Plus, it was the most fun I’ve had in the kitchen in a long time – there were apron troubles, forgotten ingredients and little kid tantrums galore! I can’t wait to have my Dad in the kitchen with me again! What should we make NEXT?!
Jack O’Brien’s FAMOUS Salsa (written by Jack, himself!)
You’ll need: Blender and a sharp knife
Ingredients:
1 – 28 oz. can of Hunt’s or Del Monte whole or diced tomatoes (PLAIN – no flavored types)
1 – 18 oz. can Hunt’s Fire Roasted tomatoes (See above – no flavors)
1 – medium red or white onion, cut into large pieces (Do NOT use sweet or Vidalia)
2 – whole green onions, chopped (optional)
2 Tbs Red Wine vinegar
½ bunch of cilantro, or more to taste. Use all but the bottom 2” of the stem as the stems can be bitter
4 – 6 Jalapeño chili peppers (see note)
Juice of ½ fresh lime
1 – 2 cloves of garlic, optional (see notes)
Salt
Pepper
Put the whole jalapeños in a pot and boil until they are olive color and start to shrivel or split. Reserve water for possible use.
While peppers are on the boil, prep your other vegetables. It is not necessary to cut fine as they will be chopped in the blender. Put the juice only of the canned tomatoes in the blender, and then add the onions and cilantro. Add as many jalapeños as you can stand (stem removed), seeds and all, plus salt and pepper. Put the top on the blender and turn it on – the setting is irrelevant since you want to get it all chopped and blended. Add lime juice and vinegar – adjust the salt and pepper to taste. If you want additional kick, add another jalapeño or two! They are cheap enough and not a big deal if you throw a couple away. If you do not want to add another pepper, add a few tablespoons of the water in which you boiled the jalapeños. That will add flavor and thin out the salsa, should you desire.
I do not measure salt & pepper as seasoning is always a matter of personal taste. Start with a “palm” full of salt and~1/2 Tsp of black pepper. Good cooks always “taste” their food and adjust the seasonings and suggest you do the same.
Some folks like to add garlic. I do not because of personal preference. If you wish to add, I suggest a clove or two and you may wish to roast them first to take out the sharpness of the flavor.
This is a homemade concoction not to be confused with Jack’s Salsa® that can be found at some markets and Costco. The name similarity is purely coincidental.
©O’Brien Fine Foods & Hospitality Svcs. Inc., LLM (Limited Liability Mexican)
Jack O’Brien’s Mexican Dip
3 TBSP chopped onion
1 block cream cheese
1 can roast beef (with juices reserved)
1 can Hormel chili WITH beans
2 TBSP Ramey’s seasoning (we had a big discussion about Ramey’s during the FB Live *see below* so here’s the link to Ramey’s – WHEN they begin shipping again! Ramey’s
1 can La Costena pickled jalapenos (you’re NOT using the whole thing- just 2-3 chopped, juices reserved)
1 cup Mexican blend cheese (I know, I know…we always say GRATE YOUR OWN but watch the video!)
chopped cilantro
chopped green onion
Sliced black olives
Instructions:
*Preheat oven to 375
Add chopped onions to the bottom of an 8×8 baking dish. Add small amount of reserved roast beef juice on top of onions (when baking, the juice will cook the onions). Using ROOM TEMP cream cheese, mix in 2 TBSP of Ramey’s seasonings -or Lowry’s seasoning salt- the chopped pickled jalapenos and some of the reserved juices from the roast beef and pickled jalapenos – just enough to loosen the cream cheese so that it’s easily spread on top of onions. (At this point, you can discard the rest of the juices from the roast beef and then shred the meat) Spread mixture on top of onions. Top with full can of Hormel chili with beans. Spread evenly. Next, top with shredded roast beef, followed by shredded cheese. Place in oven and bake for 20-25 minutes or until bubbling around edges.
When bubbling, remove from oven and top dip with chopped cilantro, green onions and sliced black olives. Serve with tortilla chips and TRY….just TRY not to eat it all. But….good luck with that! 😉
Live Cooking Demo
The Cocktail – A “Margarita Sour” (a close cousin to the ‘Tequila Sour’)
credit to: A Couple Cooks
2 oz tequila
2 oz margarita mix (this was our edit….used in place of lemon/lime juices and sugar)
2 large dashes Angostura Bitters
1 egg white
maraschino cherries for garnish
lime wheel for garnish
- Place all ingredients in a cocktail shaker (except garnishes) Shake for 15 seconds without ice.
- Add ice to the cocktail shaker and shake again for 30 seconds.
- Strain into a glass and garnish. ENJOY!