JRChadwick
Member
This month's recipe: Salsa and Guacamole!
Salsa
What you'll need:
4 on the vine tomatoes.
,¼C. diced white onion.
,½C. thinly sliced green onion.
1 bunch roughly chopped cilantro.
2tbs. minced garlic.
Assorted hot peppers (i.e. green jalapeà±os, red chili peppers, yellow wax peppers, serrano peppers, and habaneros.)
4tbs. apple cider vinegar. (This is used as a preservative.)
1tbs. salt.
Chop three of the tomatoes and place them in a food processor.
Blend thoroughly and pour into an air tight container.
Put some of the cilantro leaves and green onion slices into the tomato mixture and put the rest of them as well as the white onion, garlic, and forth tomato into the processor. Pulse carefully, stirring occasionally if necessary. You don't want the mixture to liquefy, just finely chop it. Add it to the tomato puree.
Select how the peppers you want based on how spicy you like your salsa. For my roommate, I use the jalapeà±o and the red chili pepper. For me, I add the habenero to that. For my dad, I use all of them. Make sure they are well minced.
Mix the peppers and the salt into the salsa.
Finally, mix in the vinegar and you are done! Eat it!
Guacamole
What you'll need:
3 ripe avocados
1 roughly chopped bunch of cilantro.
,½C. diced red onion.
2tbs. diced garlic.
6 halved grape tomatoes.
1 lime juiced.
1 red chili pepper.
1tsp. salt
1tsp. freshly ground black pepper.
2tbs. Cayenne pepper.
1tsp. chili powder.
1tsp. paprika.
,½tsp. cumin.
Put the meat of two of the avocados in a food processor with the salt, black pepper, chili powder, paprika, cumin, and the lime juice.
Blend until smooth. Don't worry about little chunks.
Add the cilantro, onion, garlic, and chili pepper to the food processor.
Blend thoroughly with the avocado mixture.
Chop the meat of the third avocado and add it to the food processor with the grape tomatoes. Pulse until they are well incorporated into the guacamole, but are still chunky.
Scrape into an air tight container.
Salsa
What you'll need:
4 on the vine tomatoes.
,¼C. diced white onion.
,½C. thinly sliced green onion.
1 bunch roughly chopped cilantro.
2tbs. minced garlic.
Assorted hot peppers (i.e. green jalapeà±os, red chili peppers, yellow wax peppers, serrano peppers, and habaneros.)
4tbs. apple cider vinegar. (This is used as a preservative.)
1tbs. salt.
Chop three of the tomatoes and place them in a food processor.
Blend thoroughly and pour into an air tight container.
Put some of the cilantro leaves and green onion slices into the tomato mixture and put the rest of them as well as the white onion, garlic, and forth tomato into the processor. Pulse carefully, stirring occasionally if necessary. You don't want the mixture to liquefy, just finely chop it. Add it to the tomato puree.
Select how the peppers you want based on how spicy you like your salsa. For my roommate, I use the jalapeà±o and the red chili pepper. For me, I add the habenero to that. For my dad, I use all of them. Make sure they are well minced.
Mix the peppers and the salt into the salsa.
Finally, mix in the vinegar and you are done! Eat it!
Guacamole
What you'll need:
3 ripe avocados
1 roughly chopped bunch of cilantro.
,½C. diced red onion.
2tbs. diced garlic.
6 halved grape tomatoes.
1 lime juiced.
1 red chili pepper.
1tsp. salt
1tsp. freshly ground black pepper.
2tbs. Cayenne pepper.
1tsp. chili powder.
1tsp. paprika.
,½tsp. cumin.
Put the meat of two of the avocados in a food processor with the salt, black pepper, chili powder, paprika, cumin, and the lime juice.
Blend until smooth. Don't worry about little chunks.
Add the cilantro, onion, garlic, and chili pepper to the food processor.
Blend thoroughly with the avocado mixture.
Chop the meat of the third avocado and add it to the food processor with the grape tomatoes. Pulse until they are well incorporated into the guacamole, but are still chunky.
Scrape into an air tight container.