For cinco de mayo, a re-post of my favorite guacamole recipe, from last year:
2 avocados
1 Roma tomato - not those big-ass, flavorless beefsteaks - seeds removed, diced
1 Roma tomato - not those big-ass, flavorless beefsteaks - seeds removed, diced
1 small onion or 1 - 2 green onions, chopped
1 jalapeño, chopped, with or without seeds and vein (I prefer to keep all that in)
1 clove garlic, chopped
1/4 to 1/2 cup fresh cilantro, chopped (for me, the more the better)
juice of 1 lime
a little salt to taste
Mix it up, go to town. Repeat as necessary.
1 jalapeño, chopped, with or without seeds and vein (I prefer to keep all that in)
1 clove garlic, chopped
1/4 to 1/2 cup fresh cilantro, chopped (for me, the more the better)
juice of 1 lime
a little salt to taste
Mix it up, go to town. Repeat as necessary.
And if you want a good salsa to go with that, try this salsa del norte recipe from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison that I made for my Arizona post from December 2010.
1 comments:
Once upon a time, in the 70s, beefsteak tomatoes actually had flavor. At least the locally-grown ones we'd buy at the Broadway Market did. Those days are long gone.
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