Salsa, Nachos sauce, etc

Towards the end of my years in DC, I had the opportunity to work for one DC's legendary Austin Grill (at least when, me and my college friends lived in its first and original location in Glover park). It has since watered down its image and its original image and vibe. But nonetheless, the recipes were, in my mind exceptional authentic "Tex-Mex" fare with great taste. The recipe I'm sharing here will use similar ingredients but for home preparation purposes, I've modified them. NOW.......a small caveat with all my recipes, sometimes, if not most, people will find ways, other ways and ingredients, to complete these recipes. I am all for that, it's a creative process, but also we all have similar yet different taste pallets. So, have at it, create! For the basic salsa: we used dried Ancho and dried chipotle chiles.....yes the ones you always see decoratively hanging; those are actually used for cooking. But for home and here in Bali, where resources are highly limited, I use canned chipotle peppers. These are basically Smoked Jalapeños and add a n awesome smokey taste. Ingredients (yield app. 1 pint): 6 roma sized tomatoes 1 piece of chipotle pepper from the can, include the liquid that comes with it. I usually open the can and puree the whole thing and use sparingly when cooking; in this case about half a teaspoon. I use more just because I like mine spicy. 2 cloves garlic 1 shallot, in Bali I use 2-3, because they are that much smaller. 1/2 regular yellow onion, preferably red onion, but I know it can be very expensive. Handful of cilantro leaves (only).......save the stalks for stock later on. Alternatively, coriander powder, but this taste different. 1 tbsp of lime juice Salt and black pepper to taste Method: Char the tomatoes on top of stovetop fire, as dark / caramelized as possible, until the skin peels a little and the juices start flowing out On a non stick pan, also 'roast' the garlic, shallot and onion until brownish glaze. Use a blender / food processor to blend all ingredients; put in cilantro and lime juice last with only a couple of spins. Salt and black pepper to taste, and voila your awesome salsa is done. I like mine served warm. That basic sauce / salsa can be used for a number of thing, I use this for my beef nacho sauce. For this I use 80/20 ground beef and ground cumin. 1/4 pound of beef will sufficiently serve a group of 4 friends sharing nachos. Method: Pre-preparation tip: use toasted cumin, whenever possible. So I buy whole cumin seeds, toast this on a non stick pan and until the nutty aroma comes out; let cool and using coffee grinder or small processor, ground until coarsely smooth. Saute the beef, no oil needed, until all the liquid and the funky smell (you know what I mean) goes away. Add 1/2 teaspoon of cumin and let it cook a little until nutty smell comes out. Then add about 1/2 cup of your prepared salsa, as above. Let cook until a bit and serve on top of freshly fried corn tortillas. Want Queso sauce with that? I just have the thing! I like monterey jack cheese mixed with yellow cheddar, about 6oz each. You'll need milk or half and half or heavy whipping cream, about 2 cups. 1/2 teaspoon of cumin (optional). Method: Cut the cheese into small cubes.....or shred them if you want quick melting prowess. Warm to a scald the milk. Once a thin puff of steam comes out, add the cheese and lower heat to small. Let cheese melt and thicken slightly, don't boil. Add a tbsp of the salsa and, just, a pinch of cumin. Stir.........and.......horale......queso fundido is done! Serve drizzled or on the side, it's all up to you. Guacamole You like your wet with tomatoes or authentic and kinda dry with only cheese and garlic/onion? Either way here's a basic one: 2 avocados, in the US I like Haas Californian, but I know they're expensive. In Bali, avocados are huge and one will serve the purpose for enjoying a platter of nachos with friends. 1 clove garlic 1 small shallot, yes, I like shallots, they're pungent, sweet and nutty when sautéed. 2 tbsp of cotija cheese (mexican version of feta), if not found use feta. I would let the feta sit out a few minutes to dry out a bit, if possible mash up the chunks. Salt and black pepper to taste. Method: "DON'T" mash the avocados, this will release some natural oils that can make it bitter and black. I score the avocados into cubes. "DON'T" press the garlic, same as above, I like to dice my garlic. Dice the shallots regularly. Mix all by turning slowly, DON'T mash. Add cheese, salt/pepper last. If you like a little tomatoes, add just 1tbsp of the salsa.......que bueno, Guacamole!!! Any questions? Just wing it, man!!