By Frank E. Lee
When your guests arrive, you’ll want drinks and finger food waiting. (Don’t forget some good music in the background, not background music. Not too loud, not too soft.) Good appetizers are dips, salsa and a variety of quality chips and crudites. Have several bowls on the table with a nice centerpiece of rustic fall items. They can munch and talk while you worry about the still raw turkey. Here’s a couple starters:
1. Mango Salsa
Dice a couple of ripe mangoes, a sweet onion, one or two Serrano or jalapeno peppers, a red bell pepper and a nice bunch of cilantro. Add salt and pepper and combine with the juice of a lime. Let sit for an hour to meld flavors. Also great with the turkey!
Drain two 8 oz. cans of garbanzo (also known as chickpeas) beans (reserving some of the fluid from the can.) Add two tablespoons of tahini paste, two finely minced garlic cloves, a tablespoon of olive oil and the juice of a lemon and mix in a blender. Add some of the reserved liquid for a smoother consistency if necessary. Top with some roasted red pepper or paprika for a splash of color.