I’m a recipe follower by nature. I rarely stray from
directions or take chances by adding my own ingredients or quantities. And
although I feel real satisfaction when I successfully throw together a dinner
using whatever I find in the fridge, I usually make an effort to plan meals at
the beginning of each week. Still, it’s hard to anticipate when the urge for an
afternoon fiesta may hit, and it’s at those times that I grab whatever fresh
Mexican-inspired ingredients I have on hand and get to work preparing a nice
accompaniment to a large, frosty strawberry margarita. After many impromptu
trials and errors, I’ve found that this simple combination gets the job done.
Although I have this molcajete for festive occasions, I sometimes forgo the
mess and use a dishwasher-safe bowl so that I can spend more time eating and
less time cleaning. I also rely on a little Putumayo music and Essie’s Ole Caliente to set the mood.
Ingredients:
2 avocados
½ ripe tomato
½ of a small yellow or white onion
½ lime
1 clove garlic
A few pinches of coarse sea salt; in this case my favorite, Maldon
A few dashes of a favorite hot sauce; in this case, Wisconsin's Off Road Fire
A handful of rough-chopped cilantro
Step 1: Set the stage by collecting your ingredients, a
cutting board and a sharp knife. Colorful tablecloth optional, but highly
recommended!
Step 2: Dice the avocado, tomato, onion and garlic and put
it all in a medium-sized bowl.
Step 3: Squeeze the juice of ½ of a lime on top of the diced ingredients
and liberally sprinkle with coarse sea salt to taste.
tortilla chips!
Ole!
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