Getting back into catering felt like putting on sandals on the first days of summer, familiar, comfortable, just right. I went to work fussing over the color of yellow, the best angle for the buffet and if the avocados were perfectly ripe. I had nothing to worry about, by the end of the evening, wedding guests full and happy. The cops only came once, no one stepped into the pool or accidentally let the family dogs out.
I can't be sure if it was the choice of the simple Southwest dishes, or just making everything fresh on the spot that seemed to go over best. Mango salsa for the quesadillas the jallepeno cheese spread and fresh made guacamole a good fit on a warm California night. I was comfortable being back in the kitchen with skillets flying.
Strange as it sounds, I felt right at home!
Place all ingredients except cilantro, mayo, water and buttermilk in a food processor for 10 seconds. Add cilantro, little by little until blended smooth.
In seperate bowl place mayonnaise and water and mix with a wire whisk until smooth. Add the buttermilk and blended ingredients and mix completely.
Place in an air tight container and refrigerate