Food, Glorious Food

I've got food on the brain! Here are more recipes that we enjoyed.

Salsa Cruda
from Mexican Recipes - Traditional Recipes for the Perfect Mexican Feast

serves 4-6

6-8 ripe tomatoes, finely chopped
scan 1/2 cup tomato juice*
3-4 garlic cloves, finely chopped
1/2-1 bunch cilantro, coarsely chopped
pinch of sugar
3-4 fresh green chiles, such as jalapeno or serrano, seeded and finely chopped**
1/2-1 tsp ground cumin
3-4 scallions, finely chopped
salt

Stir all the the ingredients together in a non-metallic bowl, adding salt to tasste. Cover and chill until required.
* I skipped the tomato juice because I had some juicy tomatoes.
** I also used serrano peppers to get the extra heat.


Guacamole

1 ripe tomato
2 limes
2-3 ripe small-medium avocados, or 1-2 large ones
1/4-1/2 onion, finely chopped
pinch of ground cumin
pinch of mild chili powder*
1/2-1 fresh green chiles, such as jalepeno or serrano, seeded and finely chopped
1 tbsp finely chopped cilantro, plus extra to garnish (optional)
salt (optional)
tortilla chips, to serve (optional)

1. To peel the tomato, place in a heat-proof bowl, then pour boiling water over to cover and let stand for 30 seconds. Drain and plunge into cold water. The skin will then slide off easily. Cut in half and de-seed, then chop the flesh.
2. Squeeze the juice from the limes into a small non-metallic bowl. Cut 1 avocado in half around the pit. Twist apart, then remove the pit with a knife. Carefully peel off the skin, then dice the fles and toss in the bowl of lime juice to prevent discoloration. Repeat with the remaining avocados. Coarsely mash the avocados.
3. Add the tomato, onion, cumin, chili powder, chiles, and cilantro to the avocados. If using as a dip for tortilla chips, do not add salt. If using as a sauce, add salt to taste.
4. To serve the guacamole as a dip, transfer to a serving dish and garnish with cilantro. Serve with tortilla chips.