Ultimate Spring Crudite Platter

Ingredients

• Jalapeño and Cilantro Aioli: 3/4 cup mayonnaise
• 1/2 cup firmly packed fresh cilantro
• 1 jalapeño, seeded and diced
• 1 garlic clove, peeled
• 2 tablespoon freshly squeezed lime juice
• 2 teaspoons lime zest
• Matriarca Sal de Colima, to taste
• Fresh ground pepper, to taste
• Blend mayonnaise, cilantro, jalapeño, garlic, lime juice, lime zest, salt and pepper in a blender or food processor until smooth. Cover and refrigerate mixture. Serve with a drizzle of olive oil and cilantro for garnish.
• Chipotle Mayo Hummus: 2 cans organic garbanzo beans, drained
• 1/4 cup tahini
• 1/2 cup water
• 3/4 cup mayonnaise
• 3 tablespoons freshly squeezed lemon juice
• 2 tablespoons extra-virgin olive oil
• 3 teaspoons of chipotle adobo sauce
• 1 red pepper, thinly sliced
• 2 garlic cloves
• Matriarca Sal de Colima, to taste
• Fresh ground pepper, to taste
• Blend garbanzo beans, tahini, water, chipotle mayonnaise, lemon juice, olive oil, adobo sauce, red pepper, garlic, salt and pepper in a food processor until smooth. Transfer hummus to a bowl and serve.
• Spicy Chimichurri: 1 cup fresh parsley, packed
• 1/2 cup fresh cilantro, packed
• 1 shallot, chopped
• 4 roasted garlic cloves
• 1/2 cup olive oil
• 1/3 cup red wine vinegar
• 2 small crushed red peppers
• 1 teaspoon Matriarca Sal de Colima
• 1/2 teaspoon freshly-ground black pepper
• Add the parsley, cilantro, shallot, garlic, crushed red pepper, salt and pepper to a food processor. Pulse for 5-10 seconds to combine. With the food processor running, slowly add the vinegar and then the olive oil until blended.
• Beer-battered Asparagus: 1 pound asparagus
• 1 cup of all-purpose flour
• 1 teaspoon sweet basil, dried
• 1 teaspoon rosemary, dried
• 1 teaspoon oregano, dried
• 1/4 teaspoon Matriarca Sal de Colima
• 1/2 teaspoon freshly ground pepper
• 1 cup beer, at room temperature
• Vegetable oil, for frying