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Hispanic Heritage Month
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Celebrate Hispanic Heritage Month with our trio of festive dips

September marks the start of Hispanic Heritage Month, a dedicated celebration that pays tribute to the generations of Hispanic Americans who have influenced and enriched our nation and our society. The festival lasts from Sept. 15 to Oct. 15 every year and comes alive through vibrant music, dance, fashion, and recipes.

To pay homage to Hispanic Heritage, we invite you to feast your senses on some glorious, authentic dip recipes that include Pepita-Serrano Crema, Salsa Fresca and Salsa Roja. To compete the celebration, pair with the original Red Blend, Ménage à Trois Red Blend. It dances across your palate while complementing the salsas for a rich, soft, and smooth tasting experience.

Pepita Serrano Crema
Servings: 2 cups 
  
Pepita Serrano Crema Ingredients:
- 1 ¼ cups hulled raw pumpkin seeds (pepitas)
- 3 scallions, cleaned and trimmed
- 2 medium serrano chiles
- 1 large  unpeeled garlic clove
- 1 cup of Mexican crema
- ¼ cup water
- ¼ cup packed fresh cilantro leaves and tender stems
- 8 fresh epazote leaves (about 2 Tbsp) 
- ½ tsp. fine sea salt
- ¼ black pepper

Pepita Serrano Crema Instructions:
1. Toast pumpkin seeds in a dry skillet over medium, stirring constantly, until they begin to puff and turn golden, 4 to 5 minutes.
2. Immediately remove from heat, and transfer to a plate. Cool completely, about 30 minutes.
3. Return skillet to heat over medium-high.
4. Add scallions, chiles, and garlic, and cook, turning occasionally until charred on all sides, 4 to 5 minutes. Remove from skillet, and cool completely, about 20 minutes.
5. Coarsely chop scallions. Remove and discard stems from chiles; remove and discard seeds and veins, if desired. Peel garlic, and discard skin. Place pumpkin seeds, scallions, chiles, garlic, Mexican crema, and 1/4 cup water in a blender.
6. Process until smooth, about 20 seconds. Add cilantro, epazote, salt, and pepper. Process until smooth and crema is the consistency of hummus, about 15 seconds.  

Pair with Ménage à Trois Red Blend and your choice of tortilla chips! 

Salsa Casera
Servings: 2 cups 
  
Salsa Casera Ingredients: 
- 2 dried guajillo chiles
- 1 ½ pound plum tomatoes, roughly chopped
- ¾ cup chopped red bell pepper
- ½ cup sliced white onion
- 1/3 cup water
- 2 large garlic cloves, roughly chopped
- ½  teaspoon dried Mexican oregano, crushed
- 1/3 cup vegetable oil
- 1 ½  teaspoons fine sea salt
- ½  teaspoon black pepper
  
Salsa Casera Instructions:
1. Cook guajillo chiles in a medium skillet over medium-high, turning occasionally, until just soft, about 1 minute.
2. Using scissors, cut a slit along one side of each chile, and open it like a book. Remove and discard stem, seeds, and veins. Use scissors to cut chiles into small pieces. 
3. Place chiles, tomatoes, bell pepper, onion, 1/3 cup water, garlic, and oregano in a blender.
4. Process until smooth, about 45 seconds. Pour mixture through a medium-size wire-mesh strainer into a large bowl; discard solids.
5.  Heat oil in a large skillet over medium-high until hot. When oil is hot, add the strained tomato sauce. (Sauce will splatter.)
6. Using a wooden spoon with a long handle, stir sauce. Simmer, stirring often, until sauce thickens slightly and reduces to 2 cups, 8 to 10 minutes.
7. Remove from heat, and stir in salt and pepper.

Pair with Ménage à Trois Red Blend and your choice of tortilla chips!

Salsa Fresca
Servings: 3

- Cups  1 cup peeled and finely chopped jicama 
- 1 cup finely chopped English cucumber 
- ¾ cup finely chopped red or yellow bell pepper 
- 3 large red radishes, finely chopped
- 1/3 cup fresh lime juice 
- 1 serrano chile, stemmed and chopped 
- 1 tablespoons finely chopped white onion, rinsed 
- 6 large fresh mint leaves, finely chopped 
- 1 teaspoon fine sea salt

INSTRUCTIONS 
1. Stir together all ingredients in a medium bowl until well combined.
2. Serve immediately, or store in an airtight container in the refrigerator until ready to serve, up to 12 hours. 

Notes:
Substitute jicama, cucumber, and/or radishes with chopped fresh tomatillo, tomato, mango, or pineapple.

Pair with Ménage à Trois Red Blend and your choice of tortilla chips!

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