Then, in the hunt for a semi-elegant snack to serve for my book club, I found recipes for homemade, fresh salsa and guacamole and a love affair was born. To justify my addiction, I would like to point out that both are composed entirely of fruits and veggies. The only downside is the tendency to consume them with an excess of corn chips.
These recipes are very flexible. My husband usually makes them and never measures anything. We have discovered that guacamole fills in nicely in dishes where one expects a cheese topping: tacos, burritos, Spanish rice, and some casseroles.
The best part: both Big Brother and Sis love these and cheerfully eat them. If only avocados had not suddenly jumped to an absurd price, we'd be making these every week.
Fresh Tomato Salsa
2 medium ripe tomatoes or 4 canned whole tomatoes, diced
1 garlic clove, peeled and chopped fine
½ white or red onion, diced fine
6 cilantro sprigs (stem and leaves), chopped
Juice of ½ lime
Combine all ingredients, stirring gently. Add salt and lime juice to taste. Let sit for 5 minutes to allow the flavors to develop.
- Add 1 jalapeno or Serrano chile, seeds removed, finely chopped
- Fold in ½ avocado, diced.
2 ripe avocados
1 T fresh lime juice
2 T finely chopped onion
2 T chopped cilantro
Add salt and lime juice to taste.
Directions: Cut the avocados in half; remove skin and pits. Place all of the ingredients in a bowl and use an immersion blender to combine. (The original recipe recommended using a mortar and pestle for this process, but we don’t have one of those hanging around our kitchen.) The lime and salt balance one another out—too much salt? Increase the lime. Too limey? Add more salt. I like limey guacamole.
Variation: Add a jalapeno or Serrano pepper, seeded and finely diced.