A few seasons ago, I started to go over to my mother-in-law's to watch "Dancing with the Stars" with her, and my friend (and cousin-in-law) Mila. I had never seen it before, and quickly got hooked into the campy, fake-tan, and glittery fabulousness of it all. Sometimes I am not even sure who the celebrities are to begin with (like pro football players, or well, pro athletes in general), but it doesn't really matter, it's just fun to watch people develop as amazing ballroom and latin dancers (or, not so much...)
 |
| I really managed to only eat one!! Yummy, can't wait for more. |
Anyway..... like DWTS or not, this season was the All Stars, and the third season I've watched..... and tonight is the FINALS!!! So, while last year we wore glittery tops and feasted on some of the treats I brought back from Italy.... this time we are having a potluck pj party....and I'm bringing my favourite snack...tortilla chips with fresh salsa and guacamole. It's my "Take That, Winter!!!" contribution in defiance of the snow piling up outside. I always meant to post this recipe in the summer, which is when I make it most often, so maybe I was just hankering for a taste of summer, but here goes!!! (Okay, the lighting in my kitchen sucks, and thanks to WINTER the daylight is nonexistent before 10:00 a.m. and 2:00 p.m. (feels like)....so pictures are crappier than usual.
Both of these recipes are best made a couple of hours in advance, but I wouldn't make it the day before (partly, because I'm not usually that organized, and mostly because it doesn't always hold up well).
Guacamole:
1/2 t. sea salt, mix with
4 crushed garlic cloves (to form a paste)
**(I have to admit I cheated this time, and used Ontario grown Organic garlic puree, 2 teaspoons, or maybe it was 3.... can't have too much, but it seemed a lot milder than usual, I suspect it was cooked first).
1 t. lime juice
1 t ground cumin
1 handful of fresh cilantro (about 1/4 cup pressed in, if you don't have it, don't substitute dried leaves)
2 avocados, mashed up
 |
| This was the perfect ripeness....no blackness inside, just nice and green outside edge.... |
**if you have never used fresh avocados, or don't know this tip, cut the avocado in half around the pit (lengthwise, see photo), and tap the sharp edge of a knife into the pit. It should come out easily. If it doesn't it probably isn't ripe enough, so look for avocados that feel soft but not squishy (yucky), and where the skins are mostly black (brownish on top of that tends to mean overripe, I think...). Those should be the best ripeness.
Blend it all with a fork and let sit for a few hours to let flavours combine (you can use your food processor, but I like it with a few chunky bits of avocado, and why add more dishes to clean??) Be sure to have the plastic wrap touching the surface of the guacamole, because in turn black or grey... then it is ugly guacamole. And unappetizing, and possibly even inedible...
Fresh Salsa
4 vine-ripened tomatoes (not huge ones), or use whatever you like
1 jalapeno, seeded and finely chopped (optional)
1/2 cup finely chopped sweet onion
1 t. lime juice
1 t. sea salt
freshly ground pepper
1 tablespoon of sugar
1/2 cup chopped red pepper (optional)
a few more handfuls of fresh cilantro, roughly chopped (maybe 1/2 cup, or til you feel you have enough!
 |
| Salsa Ingredients |
Mix everything together, and refrigerate for a couple of hours, and flavours will combine.
(I used to hate the smell of cilantro when I first met it as a cashier seventeen years ago. I literally had to hold my breath as it journeyed along my conveyor belt to be rung in. Now it is one of my absolute favourite herbs...although I could really say that about all of them : )
Feel free to use 1/2 a jalapeno, or 2, whatever kind of heat you like (I used a whole one and hope it isn't too much for this company)!
For the tomatoes, slice them in half and scoop out the seeds/pulpy liquid, it just ends up being "salsa juice" otherwise. The tomatoes will still emit liquid, and there will be some "juice", this is normal. Then chop them. I tend to like finely chopped vegetables, but if you like big chunks, go for it (okay, big chunks sounds unpleasant.... how about large morsels? Not tomatoey enough?? You get it, and I'm rambling.
So that is what I am bringing tonight, along with the PC Korean meatballs and the Mini Cheesy Bees Nests from Recipe to Riches that I loved so much.... And, so take that snow...I am having tortilla chips with salsa and guacamole
....which would NOT be complete without my favourite pre-blended margarita (it's been in the fridge since the summer, so I'd better pay it some attention now)!!! I have still not perfected the margarita from scratch, so anyone with an awesome recipe, please share!! I've tried a few, but like this blend best so far.
