Peace family, football season is upon us, and for us Texans, salsa and guacamole are a must at celebratory gatherings! I (Kat) was on a car trip over the weekend and randomly remembered that a long time ago, I promised a friend of mine that I would give her a copy of my salsa and guacamole recipes. I didn’t make them up– I transcribed them from an internet video which I no longer know how to find– but here they are, nevertheless. Enjoy! 🙂
Roasted salsa (Make the day ahead)
In a pan, sprinkle 10 whole Roma tomatoes, 1 onion, quartered, 1 jalapeño pepper , and 2 or 3 garlic cloves with olive oil and broil for 5 to 10 minutes. Core tomatoes and put in food processor. Remove garlic skins and pepper stem; add flesh and juice to food processor and pulse. Add 3 tablespoons lime juice, some cumin, salt, and fresh, chopped cilantro to taste
Guacamole (Comes from Aztec Nahuatl words, “ahuacatl molli”)
Mash 3 peeled and cut avocados; add one small Roma tomato, diced, a handful of chopped cilantro, a bit of chopped onion, the juice of one lime, and salt and pepper to taste.