Hold on to what is good even if it is a handful of earth.
Hold on to what you believe even if it is a tree which stands by itself.
Hold on to what you must do even if it is a long way from here.
Hold on to life even when it is easier letting go.
Hold on to my hand even when I have gone away from you.
- Pueblo Blessing
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Thursday, Sept. 23, 2004 - 1:24 a.m.
WARNING!!!! if you know me personally, you may read my diary, but if you do, you take the chance of hearing things you don't want to know, misunderstanding what I've written and being hurt by it. If you are unsure if it is ok to read, save yourself and me the grief and heartache, and ask first!!! Please note that this is a DIARY, ie my subjective feelings, hearsay, suppositions, and outpourings of ranting of the moment. It does not represent objective news, the whole of what I think of a topic or someone, or even a thought-out representation of any of the above. Keep that in mind. Thanks. * Here is a Diary Etiquette Read Me.
The New Best Guacamole Ever!!
OK, this is like the BEST guacamole you've ever eaten eh.
Better than the world's best guacamole we already were raving about with them canned tomatoes.
Better. I tell ya, better.
I got it from Karina here at this Tomatillo site. Print out her recipe so you can read it in the kitchen.
- Ya take six tomatillos. They look like ground cherries, sort of like small golfballsized green tomatoes with a papery coat on them.
- Rinse them off after removing the papery coating, cuz they are kinda gluey.
cut them into quarters or smaller. Put them on an oiled baking tray. Turn the oven to broil and put the rack in the middle. - Take 3 jalepino peppers... the ones I had were red (ie ripe not green). Cut off the tops and cut them open and take out the seeds. Chop them into pieces maybe 1" big. Add them to the tomatillos on the baking tray.
- Pop it in the oven. Keep an eye on them. Stir em every few minutes and let em cook til they just start to get golden brown.
- Meanwhile put the garlic, cilantro and salt into the blender. I squished the garlic with the side of my knife so it fell into a coupla pieces. And I washed and took the stems off the cilantro. I used about 3/4 tsp salt.
- Squish the meat of three avocados into a bowl. It says two large or three small. I had three large avocados and it was just right. mmmm. Some people use a fork. I get better results squishing it through my fingers like a small child does with mud. You can feel the larger lumps that still need squishing then.
- by now the tomatillos and peppers should be toasty. Put them into the blender with the cilanto etc. Use the "chop" function on the blender. Make sure it is all pulverized.
- Put the tomatillo sauce into the squished avocados. Again, you can use a spoon or your hands (careful, the sauce will still be warm from the broiling)... if you use your hands, you can cheat and lick them off before washing. ya know, just to make sure it's ok.
That's all! it is the bestest sort of tangy, mouthwatering guacamole I have ever eaten I SWEAR!! Scoop it up with corn chips (I like tostitos) or like Karina says, put it on just about anything. You will not find it sticking around the kitchen uneaten I tell ya. It is spicy but not hot... sort of mild to medium in the hot scale. Nothing to be afraid of folks.
num num.
Now that you have your guac and chips, sit down and read the last entry. Really. Do (yeah, it's the second entry tonight).
tah!
me, wenchie
into the tomatillos for the first time in her life... who knew!!
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previous meanderings - future past
Goodbye Michael. May your next life be kinder to you. - Thursday, Jun. 25, 2009
Taking Care of Your Cows - Thursday, Jun. 25, 2009
Saint Joseph robs the cradle and eats spaghetti - Sunday, Jun. 14, 2009
sticky notes and broken irises - Friday, Jun. 12, 2009
The FOODCOMMANDER - Monday, Jun. 08, 2009
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