Homemade Guacamole and Mexican Salsa

Homemade Guacamole and Mexican Salsa

Norma has joined us again here at Splendid Recipes and More (SRandM) to share more with us about the Tastes of Mexico (link here for previous post with Norma: Mexican vs. Tex-Mex: What is the Difference? ).

SRandM: So Norma, welcome again to Splendid Recipes and More.

Norma: Thank you. I am glad to be here again.

SRandM: I am really excited to get started, so tell us what you have for us today from Mexico.

Norma: I will be sharing a recipe on how to make Homemade Guacamole and Mexican Salsa.

First I would like to tell you a little about the avocado, if I can?

SRandM: Sure Norma, I would like to know and I am sure our readers would too.

Norma: The avocado tree is native to Mexico. The avocado is a tree native to Mexico and Central America. The avocados that are sold in the markets are from California, but also from Mexico. The name of the fruit is Persea Americana, and yes the avocado is a fruit, not a vegetable.

Also the avocado oil that is now being sold at the markets in the U.S. is from Mexico as well.

OK, so let’s get with the recipe. Here is what you will need.

2 ripe Haas Avocados or Avocados from Mexico

1 medium ripe fresh tomato, seeded and diced

1 large garlic clove, finely minced

Juice from a fresh Lime

1 tablespoon (+ extra for garnish) fresh cilantro leaves only, and stems removed and finely chopped

Salt and pepper, to taste

So with a sharp knife, slice the avocado from top to bottom, cutting all the way around the fruit.  Place the avocado in the palm of your non-dominant hand and gently starting at the top slice down to the bottom of the fruit and up the other side until it easily separates into two pieces.

SRandM: If you don’t mind Norma here is an image I got from theamazingavocado.com.

Norma: No, please share it. Yes, as the image is illustrating remove the seed with a fork or spoon. Or as I do just whack the seed with the sharp knife your using so the blade sticks into it. Then gently turn the knife until the seed pops out.

How to cut an Avocado

Image Credit: Avocados from Mexico http://www.theamazingavocado.com

diced avocadoNow to dice the avocado, score the flesh while still in its skin but cutting equally sized slices from top to bottom. Then, rotate 90 degrees and do the same thing going side to side. This combination of horizontal and vertical cuts will give you equal sized chunks of diced avocado.

To remove the diced fruit from the skin, take yourself a spoon and gently scrape all on the bottom of the flesh where it meets the skin until all your diced chunks are removed. While you are removing the chunks place them in a medium bowl.

Next we will add the diced tomato, minced garlic, lime juice and fresh cilantro to the bowl and combine with a fork. If you want season with salt, pepper and additional lime juice to your liking.

Now you have Homemade Guacamole to serve with your favorite Mexican entrée or on its own with corn tortilla chips.Homemade Guacamole

SRandM: Wow this looks great Norma, now what about my favorite, Mexican Salsa. Yummy.

Norma: The traditional Mexican Salsa is made with an authentic Mexican Molcajete Mortar and Pestle.

SRandM: The molcajete is made from stone?

Norma: Yes, mostly from Granite. But I am sure most of your readers do not own one, so we will be using a food processor or blender to make our Mexican Salsa.

SRandM: If someone wanted to purchase one, where could they get a stone mortar?

Norma: Will at your local Latina Market or on-line at Ebay or Amazon. OK here is what you will need for the salsa. Oh, first I would like to say the best time to make this recipe is at the height of summer when there are plenty of fresh tomatoes available. If you have your own vegetable garden, that’s even better.

fresh ingredients for Mexican Salsa4 medium ripe tomatoes, cored and seeded

2 – 3 cloves garlic, peeled

Juice from 1 fresh lime (about ¼ cup)

1 – 2 tablespoons fresh cilantro stems removed and finely chopped

Salt and pepper, to taste

 

SRandM: Wow I can already taste it.

Norma: OK hold on we’re not done yet. Now cut the tomatoes into quarters and place them into a blender or food processor.  Next add the garlic cloves and half the lime juice. Pulse until the ingredients are thoroughly combined.

Dice the remaining tomato into evenly sized small pieces. Stir into the tomato mixture so it creates a chunkier texture. If that is something you don’t like, don’t add the extra tomato. Next stir in 1 to 2 tablespoons of fresh cilantro and you can adjust this according to your personal preference or taste.

Mexican SalsaAdd the remaining lime juice and season with salt and pepper, to your taste.

SRandM: What if you want a spicy or hot salsa?

Norma: You can add one to two Serrano chilies without the seeds and stem, along with the tomatoes before pulsing. Now serve with your favorite Mexican entrée or by itself with tortilla chips.

SRandM: Wow this was great Norma. What will you share with us next time?

Norma: How about Chicken Quesadillas to go with the Guacamole and Mexican Salsa?

SRandM: That sounds good, looking forward to it Norma. So to our readers we hope you enjoy the recipes Norma shared with us, Homemade Guacamole and Mexican Salsa. Return tomorrow for her Chicken Quesadillas.

 Link to: Chicken Quesadillas

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Baked Spinach Stuffed Tilapia

Baked Spinach Stuffed Tilapia

Tilapia are mainly freshwater fish found in shallow streams, ponds, rivers and lakes. Tilapia were one of the three main types of fish caught in Biblical times from the Sea of Galilee.

Tilapia have very low levels of mercury,as they are fast-growing, lean and short-lived, with a primarily vegetarian diet, so do not accumulate mercury found in prey. Tilapia are low in saturated fat, calories, carbohydrates and sodium, and are a good protein source. They also contain vitamin B-12 and trace minerals such as phosphorus, niacin, selenium, and potassium.

Black pepper adds more than just flavor, it is also good for digestion. Spinach is a cruciferous vegetable, and 4 servings a week of this class of vegetable helps ward off cancer causing cells.

As a side note, this recipe is great nutritional support for those who suffer with Schizophrenia (Read More Here: Nutritional Hope for Schizophrenic Patients).

Here is what you will need for our featured recipe:

8 oz. spinach leaves, trimmed

4 oz. Feta cheese

1 ½ lbs.Tilapia fillets, cut 6 ways

½ tsp. salt

½ tsp. black pepper

6 tbsp. butter, melted

Heat oven to 400 degrees

Cook spinach in large saucepan on low heat until just wilted. Drain and cool. Squeeze excess liquid from spinach; chop finely. Combine spinach and feta in medium bowl.

Cut lengthwise pocket down 1 side of each cut Tilapia, being careful not to cut through. Pack 1/3 cup spinach mixture into each pocket. Sprinkle with salt and pepper.

Baked Spinach Stuffed TilapiaBake in heated oven for 12 to 15 minutes or until done. Plate and serve with your favorite side dish, such as we have here with a Bacon Cornbread or Baked Parmesan Potato.

Source of information about Tilapia: Wikipedia, The Free Encyclopedia

 

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