Thursday, September 30, 2010

Avocado Rescue

Dear Sally, 

I had an avocado sitting at home slowly ripening beyond the point of use. I remembered that you made guacamole the other day with yours and had plans to do the same until something changed. I was running around with your lovely sister today and happened to be at your house. While I was waiting for her to get ready I flipped through a Canadian Living magazine and found a wonderful recipe for Avocado Salsa. I think it is the perfect combination of creamy avocado, sweet fresh tomatoes and spicy jalapeno peppers. Easy and delicious enough and I think Caitlin would approve!

Avocado Salsa

2 tomatoes chopped
1/2 a red onion
2 jalapeno peppers
1 tbsp red wine vinegar
1/4 fresh parsley
1 avocado
1 lime
salt and pepper to taste

1. Combine tomatoes, onion, jalapeno peppers, vinegar, salt and pepper.

2. Peel and cut avocado into large dice; gently toss with salsa without breaking up. Set aside while preparing tortillas.

Homemade Flour Tortillas

3 cups flour
3 tsp. baking powder
1 tsp. salt
3/4 cup vegetable shortening
3/4 cup warm water

1. Mix the dry ingredients together in a large bowl. Add the shortening and mix with your fingers or a pastry cutter until the mixture is crumbly.

2. Add the warm water to the dry mixture slowly while working it with your fingers. Let the dough stand for 30 minutes at room temperature.

3. Heat a dry skillet over med-high heat. Roll a golfball size piece of dough out until it is about 1/8 of an inch thick. Fry each tortilla till is bubbles up and then flip it over and do the same on the other side. Let cool or serve warm.

I like to eat these tortillas with dips more than salsa because chunky foods tend to make them break. Enjoy!


No comments:

Post a Comment