Saturday, February 13, 2010
This is a repeat from blackbeans and rice, but I felt it deserved it's own post. Yes, its that good. This is also more thorough.
1 ripe avocado (they mark the ripe ones at the store, if you grip it in your fist and gently squeeze it you should feel it give a little and it will leave a mark)
1/2 a red onion
1/2-1 lime, squeezed
a generous handful of chopped cilantro (about half the bushel they come in, minus the stalks)
note: I know cilantro is not something you keep sitting around, but DONT leave it out!!!
Note: Jennifer told me to first skin the tomatoes, but its a lot more work, though its a nice alternative style salsa. If you'd like to do so: score the bottom of tomatoes (draw an x on the bottom with your knife), drop them in boiling, salted water just until the skin starts to crack around the score (30 seconds? a minute?) and then drop them into ice water. Once you can handle them the skin will come off easily. Proceed.
Chop everything, starting with the avocado and quickly squeeze the lime overtop, stirring it with your hand, so that it will maintain its color. Oh the joys of citrus acid.
Note #2: to cut up avocado, first cut the avocado lengthwise in half. The pit will stick to one side. Thwack your knife onto the pit, lodging it into the side, and it will come out easily when you twist the knife. Leaving the avocado in the skin, use your knife to score the avocado into a grid-pattern. Finally, use a spoon to scoop the avocado out of the skin. Or read here. To keep it green, squeeze lime over top of it quickly.
Chop everything else, and use your hand to mix them together, adding salt to taste.
This is my first foray into using red onion, and I have to admit I was a little nervous. But strong flavors are more amazing than scary, so rock on bad breath. You were delicious. and fresh cilantro? I need to come up with some new positive adjectives.
Its good on almost everything: for instance, a spanish omelet this morning!