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3.11.2011

Guacamole Trio & Tomatillo Salsa

Trio of Guacamole
Tomatillo Salsa

Mexican food makes everyone happy, everyone. Whether making a dinner reservation at the local taqueria or grilling up some fajitas for the familia, the joy of eating Mexican always makes people smile. The beautiful thing is that it is so accessible and the choices are getting better. I took my first trip to my local Mexican grocer. You know the place. It's down the street, has some signs in Spanish with words like mercado and carniceria in florescent colors hanging in the window. I had always wanted to see if this grocer kept the perfect ingredients to your favorite South of the border dishes. Guess what? It does. Homemade tortillas, quality cuts of meat ready for tacos, fresh produce, and a selection of dried chilis that wold make Bobby Flay drool. I cooked up a huge Mexican feast last night that I have to split into two posts, so look for Part 2 next week. We are going to start with some snacks. I made this tomatillo salsa based on the recipe I was given from the chef of the amazing villa I stayed in recently with my friends, Villa Balboa. It was not quite as great as the original, but pretty darn close. This trio of guacamole was so simple, but by adding some fruit and bacon (yes, bacon) to an original recipe, you give yourself some delicious options. 

Guacamole Trio
Forks & Amusement 2011
makes 3 cups

6-8 ripe avocados, halved, core removed, scooped into large bowl
juice of 2 limes
1 large handful of cilantro, chopped
salt and pepper to taste
green Tabasco sauce to taste 
1/4 cup chopped pineapple, mango, or strawberries
3 slices of good quality bacon cooked, cooled, and broken into small pieces

Mash avocados in bowl and add the lime juice, cilantro, salt, pepper, and Tabasco. Mix to combine. 

Divide the guacamole into thirds and separate into serving bowls. In one bowl add the fruit, mix to combine and top with some additional fruit to garnish. In another bowl add the bacon, mix to combine and top with a few bacon pieces to garnish. Add a bit of cilantro to garnish the plain guacamole. Serve with tortilla chips. 

Tomatillo Salsa
Forks & Amusement 2011
makes 5 cups

2 tablespoons olive oil
2 medium onions, roughly chopped
2 cloves of garlic, minced
12 tomatillos, husks removed, roughly chopped
2 dried arbol chilis (any dried chili will do, but watch the heat!)
2 jalapeno peppers, deseeded and roughly chopped (keep the seeds if you like it spicy)
2 tomatoes, roughly chopped
salt and pepper
1 handful of cilantro
juice of 2 limes

Place a large skillet or pot over medium heat, add the olive oil. Once hot, add the onion and cook just until starting to soften. Add in the garlic and cook until just fragrant, about 1 minute. Add the tomatillos, chilis, jalapenos, and tomatoes to the pot. Add salt and pepper to taste. Cook, stirring occasionally, until all the vegetables have softened, about 10 minutes. Remove from heat and let cool to room temperature. To cool faster, spread on a baking sheet and place in the freezer or fridge until just cooled. 

Place the cooked vegetables, cilantro, and lime juice in a blender or food processor and blend until smooth. Taste and add salt if needed. Serve with tortilla chips, top grilled steak, chicken, or fish, use as a dipping sauce for tacos or quesadillas, or use as a condiment for whatever you like! 

Enjoy! 
xo
Erin 










1 comment:

Betsy Thalheimer said...
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