There are few things that make me feel as accomplished as making basics from scratch:

homemade dressings, sauces, dips, condiments, pestos (Red Pepper Pesto or Pistachio Pesto, anyone?), and of course - salsa. In case you needed reminding, homemade always beats store bought, and while it does require just a tiny bit more forethought, I promise it will be worth it when a jar of this homemade salsa awaits you in the fridge. I always say, simple ingredients usually makes the best food — and this salsa is no exception. It’s a perfect example that you can create flavor magic with the combination of just 5 simple ingredients. Smokiness and mild heat from the blistered poblano pairs perfectly with creamy avocado and lime. If you’re someone who prefers your food mild, you can easily exclude the jalapeño, but I think it adds a worthwhile kick. And I should mention that it’s dairy free and therefore suitable for meat and plant eaters alike!

Smooth and creamy, some might even say this salsa could be considered a dip. You can enjoy it all on it’s own with salty tortilla chips, but it also does well adorning so many things — like these nachos, enchiladas or vegan tacos. Even eggs could benefit from a spoonful, or use as a spread for a sandwich. When it comes to anything dip-able, the opportunities are endless, as far as I am concerned.

Avocado Poblano Salsa

Renders roughly 1 cup salsa

2 poblano peppers
Juice of 3 limes
1 avocado
1 jalapeno pepper
2 medium cloves of garlic
Sea salt
Paprika
2 tbsps light olive oil (strong tasting olive oil will over power the sauce)
Water, as needed to loosen

The first step is blistering your poblanos. If it’s the season for it, you can grill the peppers, putting them directly on the grill and allowing them to blister evenly all over. If not, use your oven on the high broil setting. Place the clean, dry poblanos on a baking sheet on the top shelf. You will need to monitor the peppers, leaving them up to 10 minutes, or until the skin start to blister and char. Then, turn carefully to the other side, and again, watch for blistering, 5-8 minutes. Continue until the pepper is blistered on all sides and remove from the oven.

Be careful when handling the pepper as there will be hot steam inside and underneath the blistered skin. Place inside a glass Tupperware or other container and cover with a lid. The steam inside will continue to soften the pepper as it cools. Once cool enough to touch, cut off the top of the pepper and down one side, lengthwise. Remove all seeds and any of the white core that remains. Place the soft pepper into the bowl of your food processor. Then add half the lime juice, avocado, jalapeno, garlic cloves and 2 tbsps olive oil. Run the food processor until all ingredients are thoroughly broken down and the consistency is creamy. If your blender is having a tough time running, add a splash or two of water to loosen. Add lots of salt to taste, and more lime juice as needed. Sprinkle in a little paprika. Blend one more time to incorporate seasoning. Serve immediately or keep in an airtight jar in the fridge. Use within 2 days.

Spicy, crunchy chickpeas with a hint of citrus…

Speckled with the beautiful flavor and color of Aleppo pepper. I will summarize if you don’t feel like reading on: these chickpeas are always a good idea. They have become a weekly staple in my fridge because of their versatility. I eat them on their own. I eat them in salads. I eat them under a fried egg. I eat them in the morning or late at night. Lest this turn into an ode to chickpeas à la Green Eggs and Ham, let’s cut to the chase. You should make these chickpeas … soon.

The key ingredient may require a little forethought: aleppo pepper. While this isn’t a spice most of us have lying around next to the salt and pepper, it absolutely should be. Hailing from Syria and Turkey, this beautifully hued pepper is, according to Healthyish, “…about half as hot as crushed red chile flakes…”. So, bring this dish to your next dinner party and it will easily accommodate both your friends who like heat and those who don’t. Plus it will sound impressive when you announce that it’s your new favorite spice.

I encourage you to be heavy handed on the Aleppo pepper and on the lemon. Let the chickpeas cook longer than you think, giving them ample time to get crispy. Make the dish even more savory by adding some chopped baby bella mushrooms and letting those cook down in the mix — a drizzle of yogurt on top and it’s all dressed to impress. Or make them simply like I did here for a perfect brunch, paired with garlicky kale and a fried egg.

Crispy Aleppo Chickpeas

1 can of chickpeas

1 medium lemon
3 garlic cloves
Extra virgin olive oil
Aleppo pepper
Sea salt
OPTIONAL: Kale, eggs, garlic, baby Bella mushrooms, yogurt for drizzling, wildbrine Kimchi Sriracha (available at most Whole Foods)

First make the spicy chickpeas. You can make these in advance and use them for up to a week in salads, with eggs or as a side to any breakfast, lunch or dinner. Reheat them in a pan and serve crispy and warm.

In an 11’ frying pan, heat 2 Tbsps of olive oil over medium heat. Thoroughly rinse your chickpeas in a strainer of all the liquid from the can. Pat dry with a kitchen towel or paper towels. Add clean, dry chickpeas to the pan, patting them down into a single layer. After 2-3 minutes, add ½ tsp of sea salt,1 heaping tsp of aleppo pepper and 2-3 finely chopped garlic cloves. Mix frequently to make sure nothing is burning and to scrape crispy aleppo pepper and garlic from the bottom of the pan. Pat chickpeas back down into a single layer. If your garlic or spices are starting to burn, turn the heat down a little. Cook another 5 or so minutes, until golden.

If you want to add chopped mushrooms, add them now, allowing them to become tender and then adjusting seasoning as needed.

Remove pan from the heat and add juice of half a large lemon and mix, scraping the bottom of the pan.

Serve chickpeas warm on their own, topped with another good squeeze of lemon juice, and maybe a drizzle of yogurt.

For a perfect breakfast, move your cooked chickpeas to a bowl and cover to keep warm. Clean and use the same pan to cook up your garlicky kale and a fried egg.

Clean and cut kale: remove the tough stem by cutting the leaf away from the spine on each side with a sharp knife. Fold leaves and roughly chop.

In your clean pan, heat 1 Tbsp olive oil over medium heat until it starts to shimmer. Add at least 1 large handful chopped raw kale to the pan and let it begin to soften, about 2 minutes, stirring often to cook evenly. To the pan add 2 finely chopped garlic cloves. Cook a few minutes more until wilted, sprinkle with sea salt to taste, then remove from the heat and put on a plate. Again in the same pan, add a splash of olive oil and allow to get hot so you can fry your egg: add egg without breaking the yolk to the pan - it should sizzle a bit when you drop it in. You want the bottom to get crispy and the whites to set, while the yolk remains runny. Monitor the heat so it doesn’t cook too quickly, and use a cover to use the power of steam to set your whites if they’re taking a bit of time. Just keep an eye so you don’t cook your yolk. Gently remove the egg and place on top of greens. Spoon chickpeas onto the plate. Serve with condiments of your choice. I love pairing it with spicy, tangy wildbrine Kimchi Sriracha (available at most Whole Foods).