TUESDAY'S
LUNCH SPECIAL
is from KRISTEN in ST. PAUl Minnesota!
_________________________________________________________________________
I have a kickass
recipe for Guacamole that was taught to me by an
asshole I dated in college. His name was Craig. He was hot. He
was a
fucker.
Anyway x 2: Here's the recipe. This is super, fargin good and anytime I'm
with any of my friends for a social event, they torture me if I don't make
it. I must rule, or whatever.
Fresca’s Guacamole Extravaganza
Serves 4 as the main snack, more if there are other munchies
Ingredients:
4, semi-mushy avocados (the lumpy-skinned variety is best)
½ big-arse white onion, medium-fine choppage
½ big-arse red onion, medium-fine choppage
1 cup, coarsely chopped tomatoes. Think chunky, not hunky!
4 pressed (better) or finely minced (less better) medium-sized garlic
cloves
Juice of half a lemon
Juice of half a lime
½ small jar of Tostitos brand, mild salsa (everything else surprisingly
tastes like crap )
Salt/Pepper to taste
Whippin’ It Up:
§ Slice your avocados in half, top to bottom. Peel
‘em apart and scoop
out their guts with a spoon.
§ BONUS PIT REMOVAL TRICK: Hold the half with the
pit in your hand so
the pit is facing out unto the world and is not
rubbing against your
palm. Squeeze until it pops out.
§ Dump in the lemon and lime juice and bust out your
potato masher.
§ Mash the tar out of the avocado mixture until it gets
all nice and
pasty.
§ This is the hard part, dump in all the other stuff
except the
Salt/Pepper and mix it up into a fine mess.
§ Taste.
§ Add Salt and Pepper as needed but BEWARE *enter
spooky music*. The
chips you use are generally salty anyway, so keep
that in mind when
you’re dishing out the Kosher.
Kristen
Do you have a recipe? Send it on over! People like them!
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1. The name of your recipe.
2. Where you are from.
3. Why you like it.