other appetizer-y things.

when jason and holli came, we also made some potato wedges with chili dip, tostones (seen in the previous post), and hummus with oiled and pressed french bread.

chili dip for roasted potatoes

since i am in new york, and the cookbook containing the chili dip recipe is in michigan, here is how i would make it while winging it brooklyn style.

olive oil

1 small onion, diced

2 cloves garlic, minced

1 small can diced/chopped tomatoes

1 jalapeno or other hot pepper

some balsamic vinegar...?

a teeny bit of cilantro (for garnish)

s&p, to taste

in a small saucepan, sauté the onions and garlic in some olive oil for a few minutes. when the onions are soft, add the rest of the ingredients. allow the mixture to simmer for at least 5 minutes.

it seems to me that there must be some balsamic vinegar in here, but i can't remember for sure. perhaps just add 1T and hope it tastes right.

the leftover dip was really tasty when we ate it cold on those delicious pretzel cracker things.