Try this as a condiment with the Dr. Pepper steak recipe on tortillas, or with raw vegetable sticks, crackers, or tortillas. Another variation: layer it with your favorite bottled or fresh salsa, and shredded Cheddar or jack cheese in a straight-sided glass bowl and use as a dip.


Ingredients

1. Combine the avocados, sour cream and heavy cream in a food processor or blender and process until smooth.

2. Add the salt, Tabasco and chives. Taste for seasoning.

3. Store in an airtight container in the refrigerator until ready to serve (serve within 8 hours.)

Yields 4 cups



Pico De Gallo Salsa

Pico De Gallo This basic salsa goes with beef, pork, chicken and even fish. It is best to use it up the same day you make it.

Ingredients

1. In a mixing bowl, thoroughly combine all the ingredients.

2. Cover and refrigerate for 1 or 2 hours before serving.

3. This salsa will keep for 24 hours in the refrigerator.

Yields 2 cups


All recipes courtesy of Grady Spears, author of fantastic cookbooks

• Cowboy Cocktails: Boot-Scootin' Beverages and Tasty Vittles from the Wild West,
  
• A Cowboy in the Kitchen: Recipes From Reata and Texas West of the Pecos, and
  
• The Great Steak Book.

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