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Sunday
May312009

Tex Mex fixins

Two things I absolutely love: salsa and guacamole. Salsa - perfect on eggs, burgers, mixed in with chicken and sauteed peppers for a makeshift fajita combo, use as your salad dressing, or dip some squash or cauliflower in it - so many possibilities. And good fresh guac is just da bomb.

Two things you should also know about me: I hardly ever measure ingredients, and when I personally say "not very spicy," others have translated that to "OMG my a$$ is on fire." Do with that info what you will.

So here goes: basic salsa and basic guac recipes. The awesome thing is that if you do your salsa right, you can just take that and mix it with some avocado and get a really fast homemade guac.


BASIC SALSA

  • About 6 roma tomatoes
  • 1/2 a bunch cilantro
  • 1/4 white or red onion
  • Juice of 1-2 limes
  • 1-2 jalapeno peppers
  • 1 habanero if you want an "omg my mouth is on fire" salsa
  • 1 clove garlic (note - 1 CLOVE is not 1 head/bulb of garlic. There is a huge difference!).
  • fresh ground pepper
  • a splash of apple cider vinegar (optional)

Take all ingredients and mix in food processor. Seriously - you don't need to chop anything. That's it. You can get all kinds of creative with this too - oven roast your tomatoes, onions and peppers first, then mix in food processor. Of course, you can always hand chop if you so prefer. You can also add some chipotles, green onions - go on, get crazy!


BASIC GUACAMOLE

  • 2-3 RIPE avocados (if you don't know how to pick out a ripe avocado, google it, or ask your friendly produce person)
    (Here is where you could just add a few scoops of the above mentioned salsa, and be done with it, or you could hand chop the ingredients as follows for a more rustic guac)
  • Juice of 1-2 limes
  • About 1 tablespoon of cilantro (more or less to taste)
  • About 2 tablespoons chopped onion (red or white)
  • 1 finely chopped jalapeno pepper
  • 1 roma tomato, deseeded and chopped
  • 1 finely chopped clove of garlic
  • A little sprinkle of cumin (optional)

Mash all together with a fork. If you are making earlier in the day and serving later, take plastic wrap and place it directly on the guac. This will help prevent browning. I personally LOVE to add some adobo sauce (the sauce contained in chipotles in adobo) for some extra zing.

What to dip in these? Take a veggie of your choice and have at it. Just say no to those tempting tortilla chips!

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