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comfort food recipe!
Heya tOdd-ums! I was experimenting in the
kitchen and came up with the most awesome guacamole dip. So I thought I'd send
Ruby Tuesday/Girl Friday Salsa and Guacamole Dips
So here's the deal. I like salsa stuff in with my guacamole. So I made this salsa stuff (which I think is actually called "pico de gallo") and let it sit and do its thing for a few days, and it turned out to be great on its own too. So the theory is that if you're going to a party or something on the weekend, you do up the salsa ahead of time (thus the Tuesday/Friday thing).
First the salsa!
A tomatillo (the green one with leaves still attached)
White or Yellow onion
Peppers if you don't have the taste buds of a white girl
Dice everything up ('cept the garlic, that gets minced or crushed, and the lime that gets juiced) and stick it in a Tupperware type bowl. Don't worry about mixing it around as you're adding things. Just toss it all in. Put the lid on and shake it up until its mixed fairly well. There should be mostly reds in the bowl, then a good number of whites, and least amount of green. You just have to decide what you want it to taste like and how much you want to end up making.
Stick it in the fridge. If you want it today for your chips and salsa needs, let it sit in the fridge for about an hour before eating it.
Now the guac!
Avacados (round here, the Hass variety are popular, but you can use whatever is available)
Seasonings - make your own mix if you are so inclined, but the grocery store "guacamole mix" is just fine
The avacados have to be ripe. If you can't get already ripe ones, buy them when you get the stuff for the salsa and put them in a bowl and place in a non-direct sunlight area until needed. I figure that if you're going to a party, 1 medium avacado will feed about 2 people, so make it accordingly. I personally could put away an avacado and a half of this stuff if not eating anything else.
K. So cut up and get out the flesh of the avacados into a bowl. Mush them all up as much as possible with a fork (DON'T USE THE FOOD PROCESSOR). Mix in the seasonings. Taste. Need anything? Add it now.
Now its really magic time. Get the salsa you made. Mix a good amount of it in with the avacados, according to your tastes and preferences. Put a lid on it and stick it back in the fridge for about an hour before eating.
There are no real amounts on this because you just have to experiement and it depends on your taste and how much you actually need. It also depends on the produce. I could say 2 tomatoes, and some one will go out and get 2 of those HUGE ones the sell at the grocery stores (but don't taste as good), and I ment 2 of the smallish medium ones from a farmer's market or organics place (that taste unbeliveably good). Same with avacados. I made mine with 3 of them, but they looked like a nesting doll set, HUGE, middle, and tiny. So I figured that it was about 2 good sized ones.
These are really really awesome in the summer when the produce is at its peak. I used tomatoes and tomatillos that they grew at school in the Ag Department, onions and lime from a local farmer's market, and avacados from a citrus farm up the hill from me. Sure some of the produce didn't LOOK picture perfect, but if you're just going to cut it up, WHO THE HELL CARES! And it tastes way beter too!
Ruby Tuesday from the Daily Fact Board
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