Monday, 2 March 2009
Guacamole & Roast Tomato Salsa
You may have gathered that I like Mexican food ... a lot! When we travelled in Mexico we realised how different the traditional food is from the stuff usually passed off as Mexican food over here. The dishes themselves are often quite simple. The complexity all comes in the sauces. We filled many a growling tummy with a simple meal of quesadillas accompanied by really good salsa & guacamole.
The best salsa recipe I've tried comes from the American champion of Mexican food Rick Bayless. He recommends that you roast the tomatoes, garlic & chilli before chopping. It's a bit fiddly but it really makes such a difference to the flavour. The garlic is smoky & more subtle & all the flavours intensify beautifully. The other ingredients are a little salt, some coriander, red onion & a tiny dash of apple cider vinegar.
I've tried lots of different guacamole recipes over the years but none has matched this one which I started making years ago. It's had very little tweaking since. I think the key to this recipe is the spring onions. I know lots of guacamole recipes include garlic but much as I love it I find it too overpowering here & the nice crunchy spring onions work a treat. The other thing I've discovered is you shouldn't put tomatoes in guacamole if you want it to stay green for more than about five minutes (you've been warned).
Ingredients:
3 ripe avocadoes
half teaspoon salt
juice of a lime
about half a jar of pickled jalepenos (chopped)
4 or 5 spring onions (chopped)
fresh coriander
a bit of pickling vinegar from the jalepeno jar.
Mash the avocaoes together with the salt & lime juice (this will stop it from discolouring). Add the choppped spring onions, jalepenos & coriander & a dash of vinegar & it's all done. Should keep in the fridge for 2 or 3 days.
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