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26 March Salsa and GuacamoleEveryone always asks me for the recipe when I serve either of these and they are so simple and delicious!
Salsa 2 extra large, very ripe tomatoes, chopped 1 med. Sweet onion (like Vidalia), chopped fine 1 bunch cilantro, snipped A few chopped jalape ños (mild to hot depending on what you like)1 lime Salt and pepper Crystal hot sauce
Toss tomatoes, onion, cilantro and jalape ños together in a bowl. Heat lime in microwave for 10 –15 seconds to soften. Cut lime in ½ and squeeze juice over tomato mixture (I use both halves). Add salt, pepper and a few drops of Crystal, to taste. Cover and refrigerate 20 minutes to meld the flavors. Serve at room temerature.
Guacamolé 3 – 4 ripe avocados 1 cup salsa (above) 1 cup chihuahua cheese, divided Slice the avocado from end to end, not cutting through the pit. Pull the two halves apart. Place the tip of the knife in the pit and twist. It will pop right out. (Be careful, avocado pits are very slippery). Scoop out the soft avocado flesh and place in a bowl. Add the salsa and gently stir together, leaving some chunks of avocado. Stir in ½ cup cheese. Scoop into a serving bowl and sprinkle the remaining cheese on top. Guacamole does not keep well so you might as well eat it all right now. Serve both with some good tortilla chips and an ice cold Corona or frozen Margarita. 回應 (1)
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