June 26, 20096/26/09 9 comments
Friday Recipes: Salsa and Guacamole
As the newest member of DMU’s marketing and communications team, I wanted to introduce myself, and what better way to get acquainted than with food! I’m a closet foodie. I love watching Top Chef and the Food Network, subscribe to Bon Appétit and can recommend the best restaurants in Des Moines—just ask! That said, by no means am I a gourmet chef, but I appreciate good food and am always up for trying a new recipe.
The Wellness Center is a great resource for healthy recipes. Check out Wellness Central on the portal for more information on past seminars, Weight Watchers on campus and more recipes. Second year DO students can take a nutrition elective.
If you need an excuse to have people over or just want to enjoy your farmer’s market produce, here are 2 easy recipes for salsa and guacamole:
2 serrano peppers or 1 jalapeno pepper, more or less to taste
½ medium white onion, finely chopped (about 1/3 cup plus a little extra for garnish)
6 oz (1 medium round or 2 plum) tomatoes (you want these ripe)
¼ c. coarsely chopped fresh cilantro, plus a little extra for garnish
3 medium-large (about 1 ¼ pound total) ripe avocados
1-2 T. fresh lime juice
1. Roasting the chiles: Lay the chiles in a small ungreased skillet set over medium heat. Turn them every minute or so until they have softened (they’ll darken in spots), 5-10 minutes. Mash them into a coarse puree, using a mortar, or finely chop them. Place in a large bowl.
2. More flavorings: Scoop the chopped onion into a strainer and rinse under cold water; shake off excess water and add to the bowl with the chiles. Chop the tomatoes into small bits—skin, seeds and all is my preference. You should have a scant cup. Add to the bowl along with the cilantro.
3. The Avocados: Cut the avocado down the middle, and twist the 2 halves to open. Scoop out the pit with a spoon. Then scoop out avocado flesh from the skin and add to the bowl. Use potato masher or back of a large spoon to mash avocado into a coarse pulp, mixing the other ingredients as you go.
4. Seasoning the guacamole: Taste the guacamole and season with salt, usually a scant tsp. Then add some of the lime juice and taste again. Continue seasoning with lime until the guac has enough zip for you. Cover with plastic wrap, and refrigerate until you’re ready to serve. Let flavors mingle at least ½ an hour. If well chilled, it will keep for several hours.
1- large (28oz) of diced low salt tomatoes (Muir Glen is best)
1- can (18 oz) of diced tomatoes with green chilies or Mexican spices (here is where you want FULL salt)
½ white onion
4-5 garlic cloves
1 tablespoon olive oil
Bundle of cilantro
Throw onion and garlic into food processor until finely chopped. Add tomatoes and oil into food processor. Lastly add cilantro to your taste.
Serve with chips and a cold margarita and you’re good to go!
What are your favorite recipes for summer?