Tittle

Guacamole

DESCRIPTION:

A Mexican dip of mashed avocado mixed with lemon or lime juice, seasonings, and often tomato and onion.

INGREDIENTS:

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne

1/2 medium onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

PROCEDURE:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Pico de Gallo

DESCRIPTION:

In Mexican cuisine, pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʎo], literally beak of rooster ), also called salsa fresca, is made from chopped tomato, onion, coriander leaves, fresh serranos (jalapeños or habaneros are used as alternatives), salt, and key lime juice.

INGREDIENTS:

3 yellow or red onions

12 Roma tomatoes (slightly under ripe is fine)

2 cups fresh cilantro leaves

2 to 3 jalapenos

1 lime

Salt

PROCEDURE:

Dice up equal quantities of onion and tomato. Roughly chop the cilantro.

Now, slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump the four ingredients into a bowl.

Slice the lime in half and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed....