At my house, summer brings about less formal dining and many meals on the deck.  Here are a few of our favorite appetizer recipes to serve while the fajitas are sizzling on the grille.  Guacamole is a hands down favorite and receives rave reviews when paired with hot fresh tortilla chips. 

Also, the chile spiced nut recipe is nice because it can be made in advance and kept on hand for impromptu gatherings.  One of my particularly favorite beverages to serve is the Brazilian Limeade.  It is a special non-alcoholic drink that goes well with Mexican dishes and holds its own along side Corona and margaritas.  Preparing over-the-top non-alcoholic drinks can allow everyone (including children) to feel like part of the fiesta.

Baked Tortilla Chips

1 tsp ground cumin
1 tsp chili powder
1 tsp salt
3 Tbsp lime juice
1 Tbsp olive oil
1 pkg flour or corn tortillas

1. Preheat oven to 350 degrees.
2. Use pizza cutter to cut tortilla into eight wedges and place on a single layer on a baking sheet.
3. Combine oil and lime juice in a mister and spray each wedge until moist.
4. Combine cumin, chili powder and salt in a small bowl and sprinkle on chips.
5. Bake for seven minutes or until crisp, but not too brown.
    

Guacamole

3 Tbsp finely chopped white onion
4 serranos chiles
2 Tbsp of cilantro
1 tsp of cumin
½ tsp of sea salt
3 Hass avacados
2/3 c tomatoes, finely chopped
Lime juice of half a lime

Topping

2 Tbsp finely chopped white onion
1 Tbsp ciliantro
2 Tbsp finely chopped tomatoes

Grind onion, fresh chiles, cilantro and salt into rough paster, preferably with a molcajete.  Cut avacados and remove pits.  Scoop out the flesh with a wooden spoon. Mash the flesh roughly into the chile mixture until well mixed.

Stir in chopped tomato and sprinkle the guacamole with exra onion, cilantro and tomato.

Chili Spiced Nuts

1 ½ c pecan halves
¾ c pine nuts
¾ c hulled pumpkin seeds
1/3 c pistachios
3 Tbsp vegetable oil
3 Tbsp sugar
¾ tsp chipotle powder
½ tsp salt 

In a large bowl mix pecans, pine nuts, pumpkin seeds, pistachios and oil. Add sugar, chipotle powder and salt; mix to coat nuts evenly. Add more chili and salt to taste.

Coat a 10”x15” baking pan with cooking oil spray.  Spread nuts in pan. Bake in a 325 degree oven, stirring occasionally, until nuts are browned, 15-20 minutes. Cool. Serve or store airtight at room temperature up to 1 week.

Brazilian Limeade Recipe
3 limes
4 cups water
7oz heavy cream
1/2 cup sugar
2 cups ice cubes

Directions
1. Wash limes thoroughly with water and detergent. Cut off the ends and slice into eight wedges.

2. Place limes in a blender with 2 cups water, pulsing only 3 to 5 seconds (so it won't become bitter).

3. Strain through a fine mesh strainer to remove rinds. Add 2 more cups of water, the heavy cream, sugar and ice, blend again for a few seconds. Serve immediately.