The one drawback of guacamole, like some passionate relationships, is that it doesn’t last long. Things turn ugly fast, but at least this dish is so popular you probably won’t have any leftovers to remind you of the past. Now that you’ve learned how to properly cut an avocado, it’s time for a fiesta! Though some Latin American purists might disagree, the popularity of this Tex-Mex staple as a topping or simply with tortilla chips is undeniable. However the sad containers that they sell as prepared guacomole in the grocery store are almost guaranteed to have a strange consistency, even stranger colors, and lack of flavor. Try it fresh and you won’t go back.
2 ripe avocados
1/2 small red onion
1/4–1 whole jalapeno pepper
1/2 bunch cilantro
1 Tablespoon lime juice
salt and pepper
1. Cut the avocado into roughly one-inch pieces (click here for how to video). Chop red onion and pepper into small pieces. Roll the cilantro into a tight bunch and chop finely.
2. Using a mortar and pestle or the back of a fork, mash the avocado until only slightly lumpy.
3. Mix in the onion, pepper, cilantro, and lime juice. Add salt and pepper to taste.
Our friend’s fabulous blog NASCARista played host to our post on tailgating recipes for the Daytona 500. (Which happens to fall on Valentine’s Day.) Check out the recipe for Tequila Shrimp, and you can follow Ms. NASCARista here.
By Cate Wells
Bored by the same old chip and dip routine? First lose any dips you might be dating, skip the store-bought salsa, then add some zest to your apps with my favorite green salsa. The star ingredient is tomatillos, green fruit with a papery husk that are related to tomatoes and gooseberries and have a tangy taste. If you don’t have a food processor, you can chop all ingredients more finely and mix by hand. And feel free to up the heat factor with more jalapenos and blend more finely. Like any salsa, it’s easy to make it to match your tastes.
3/4 pound tomatillos
1 bunch green onions
1 jalapeno pepper
1/2 cup cilantro
1. Preheat broiler. Prepare tomatillos: Remove papery husk and rinse well. Cut into quarters, or halves if large. Broil tomatillos for 5-8 minutes until soft and slightly blackened.
2. While tomatillos are broiling, prepare the green onions by removing dark green part and roots and jalapeno pepper by removing stem and seeds.
3. In food processor, blend tomatillos, green onions, peppers, and cilantro until coarsely chopped.
The one drawback of guacamole, like some passionate relationships, is that it doesn’t last long. Things turn ugly fast, but at least this dish is so popular you probably won’t have any leftovers to remind you of the past. Now that you’ve learned how to properly cut an avocado, it’s time for a fiesta! Though some Latin American purists might disagree, the popularity of this Tex-Mex staple as a topping or simply with tortilla chips is undeniable. However the sad containers that they sell as prepared guacomole in the grocery store are almost guaranteed to have a strange consistency, even stranger colors, and lack of flavor. Try it fresh and you won’t go back. 
