Guacamole and Salsa Verde

Today my love affair with spicy foods and the delicious jalapeno pepper has lead me to feast on some delicious Tex-Mex dips. I made enough to last through some delicious snacking, a lunch wrap and some delicious tacos that are coming soon. I wish I had been sitting on a beach eating this, but I'll take the slight warming of the days and the increased produce selection in the tore. Enjoy!

Guacamole:
2 avacados
1/2 red onion
2 cloves of garlic
1 jalapeno
1 lime
2 tbsp of Queso Fresco
1 tbsp of chopped cilantro
1/2 tsp of salt
1/2 tsp of pepper

Peel the avocados and put in a large bowl. Dice the red onion, garlic and jalapeno and add to the avacado. You might want to use a food processor for the garlic and jalapeno, so the peices are very small and you don't get a big chunk in one bite. You can also remove the seeds of the jalapeno if you don't like spicy (or use 2 if you do). Using two knives cut the mixture to break up the avacoda and mix in the onions, garlic, and pepper. Add the lime juice and continue cutting until incorporated. Add the cheese, cilantro, salt and pepper and mix all together. Adjust seasonings to taste.

Roast Poblano Salsa Verde:
10 tomatillos
1 poblano pepper
1 jalapeno
3 cloves of garlic
1/2 red onion
1/2 of a lime
Salt, pepper

Pre-heat the broiler. Peel and chop the tomatillos. Put them in a small pot over high heat and cover until the liquids release and come to a boil. Give the onion and garlic a rough chop and add to the pot. Cook covered for about 5 minutes. In the mean time, roast the poblano under the broiler until skin is browned and bubbly, about 3 minutes each side. Remove from oven and let cool slightly. Add the tomatillo mixture to a food processor or blender. Remove the burnt skin from the roasted poblano (it should peel off easy) and cut off the stem and add to the food processor. Add the jalapeno and blend until smooth. Add the lime juice and salt and pepper to taste. Let cool before serving or refridgerate overnight for best results. Adjust seasonings as necessary when salsa is cooled.

Happy Eating.