With the Victoria Day Weekend, AKA May 24, coming up, folks will be on the patio or at the cottage enjoying the (hopefully) sunny weather. Friends will gather and the drinks will be flowing -check my previous post for Adult Iced Tea ideas- and the BBQ will be fired up. But before the steaks or burgers are grilled you’ll need to give your guests a little something to nosh on. Salsa and Guacamole with Tortilla Chips are tasty and easy! Don’t be boring use store bought stuff, make your own, trust me, it’ll be much tastier with way less sodium and all that bad stuff. Whether you make one or the other, hey why not both, in a Molcajete, otherwise known as a Mortar & Pestle, brings out more flavour than just using a blender or chopping with a knife. Apparently it has something to do with enzymes being released under pressure that bring out the flavours that make you go WOW!!
Now I have to admit that I don’t like avocados as they are but guacamole, yum. There are a tonne of recipes for both Guac and Salsa all over the net, choose your fave and go for it… The one thing that I do find is that a lot of them use the blender or chop method, I’ve tried them but and they are good but the mortar and pestle make the BEST! Here are a couple of quick & easy recipes I’ve made and use over and over again.
How to Make Perfect Guacamole Recipe
Be careful handling chiles if using. Wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
- 2 ripe avocados
- 1/2 teaspoon Kosher salt
- 1 Tbsp of fresh lime juice or lemon juice
- 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and tender stems), finely chopped
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
Garnish with red radishes or jicama. Serve with tortilla chips.
Fresh Tomato Salsa (Pico de Gallo) Recipe
When using fresh chile peppers always taste first before adding! Some peppers are hotter than others and you really can’t tell unless you taste them. Just take a very small taste. You’ll be able to gauge the heat of the pepper and will be better able to judge how much you need.
- 2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed
- 1/2 red onion
- 2 serrano chiles or 1 jalapeño chile (stems, ribs, seeds removed), less or more to taste
- Juice of one lime
- 1/2 cup chopped cilantro
- Salt and pepper to taste
- Pinch of dried oregano (crumble in your fingers before adding), more to taste
- Pinch of ground cumin, more to taste
Both of these recipes come from Simply Recipes so if you want to see the entire process, pop on over.
Bread Dips are easy to make too. I carry these unique hand thrown pottery Garlic Graters.
They are so easy to use. To make a simple but impressive Bread Dip just rub a peeled garlic clove, fresh or roasted, over the raised bits on the bottom… careful, they are sharp, pour in some extra virgin olive oil, a touch of balsamic vinegar and a fresh basil leaf if desired and poof! Bread dip! Play around with the proportions until you have found the perfect balance for your taste. The bowl is pretty enough that you can serve it right in it. Dip slices of fresh Italian bread and enjoy.
The Garlic Grater isn’t a one hit wonder either. It easily grates ginger, chocolate, orange zesting, peppers, and who knows what else you may find to use in it! It’s easy to clean too, rinse or just put it in the dishwasher. Done!
To purchase either of these pop over to my Facebook Shop page.