Sunday, October 10, 2010

salsa (the salad, not the dance)

salsa tonight!

Another quick way to save time, save brain cells, and spice up mealtimes = theme night!
I bring you slightly Mexican night, since I would not claim any authenticity what so ever.

Salsa - the salad
  • Dice a punnet of cherry or grape tomatoes (smaller ones are generally sweeter and therefore more acceptable to maturing palates). 
  • Finely dice a quarter red onion and add to a bowl with the tomatoes.
  • Add lime juice (approximately half a lime), chopped cilantro, salt and pepper to taste.
Guacamole - the spready stuff
  • Mash one ripe avocado with juice from the other half of the lime.
  • Add a teaspoonful of garlic puree or finely chop/crush a clove (whatever, to taste, eachto their own).
  • Season if required. 
  • Optional: add chopped cilantro, finely diced red or green onion
  • Keep in an airtight dish until serving or it will go brown and provoke cries of "yuck" and general non-compliance :(
homegrown 2008 (and a little earlier)

The more astute reader will note that the above dishes are merely sides. The feast can be completed with a do-it-yourself taco fest (ground beef chilli, or fajita-style chicken), ready-prepared enchillada, microwaved taquitoes or similar dishes, or even a tamale pie (spicey bean hot pot under a cornbread and cheese crust). If you're ambitious then chicken enchilladas are ridiculously simple to make at home. A couple of cooked chicken breasts shredded into a grated cheese, green salsa and cream sauce, and diced tomato mix makes a great filling. Arrange the filled soft tacos or similar in an oven-proof dish on a bed of more of the green salsa/cream sauce. Top with more sauce and Monterey Jack cheese. Bake at 385 F for approximately 20 minutes until bubbling. A dollop of plain yogurt always completes each serving.

bon appetit :)
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