Tomatillo and Avocado Dip

Ingredients

• 4 medium tomatillos, husked and quartered
• 1 avocado, pitted and peeled
• 1 jalapeño pepper, chopped
• 1/2 cup fresh cilantro sprigs
• 1/4 white onion, chopped
• 2 tablespoons lime juice
• kosher salt and black pepper
• blue corn tortilla chips, for serving

Directions

1. In a food processor, combine the tomatillos, avocado, jalapeño, cilantro, onion, and lime juice and pulse until the mixture is the texture of relish. Season with 1 teaspoon salt and ¼ teaspoon black pepper. Serve with the tortilla chips.

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HT Tomatillo salsa

Avocado

Cilantro

Onion

White Peach Sangria

Ingredients

• 1 bottle white wine (Spanish table wine) - Rioja
• 3 ounces brandy
• 2 ounces triple sec
• 1 cup orange juice
• 1 cup pineapple juice
• 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small saucepan) and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
• 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
• Fresh peaches, oranges, and apples sliced

Directions

Place all ingredients in a pitcher and stir to mix. Refrigerate at least 8 hours or up to 48 hours. Serve over ice.

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Substitute Peach Schnapps for triple sec

Less OJ

Prosecco

Mango?

More peach puree?