Sorry about the delay, everyone!  I’m here.  I’ve been pretty busy, what with the tending of the garden, and the visiting of the friends, and all that.  But it certainly stands to reason that I should tell you how to make the guacamole and mango salsa I’d hinted at in the last entry.

It’s pretty damn simple, really.

The Way David Makes Guacamole

  • 3 avocados
  • 1/2 an onion, diced
  • a large handful of cilantro, minced
  • juice of one medium lime
  • 1 small tomato (optional)
  • a few dashes of hot pepper sauce (optional)
  • salt

1. To open an avocado: slit through the avocado with a knife, running the blade around the pit in the center.  Put the knife down.  Twist apart the halves of the avocado as though they were the halves of an Oreo cookie, and then use a spoon to pop out the pit.  (Some people thwack the pit with the knife, and twist.  I think this is rather unnecessarily dangerous.)

2.  Spoon out the flesh of the avocado, then plop it, peremptorily, into a mixing bowl.

3.  Dice an onion, bunch up the cilantro and chop it finely. At this point, it would behoove you to chop the tomato and add the hot sauce, too.  Squeeze the lime over this mixture.

This should be enough.  Maybe.   4.  Mash and combine.  I like my guacamole chunky, not smooth, so I use a potato masher to get everything smushed together, and I don’t do it for particularly long.  40 seconds at most, I should say.  Salt to taste.

I find this appealing on practically everything.

How David Makes Mango Salsa 

  • 1 ripe, fragrant, luscious mango, roughly chopped
  • 1/2 onion, chopped
  • another handful of cilantro
  • juice of a lime or two
  • 1/2 of a jalapeno pepper, seeds and ribs included
  • salt

IMG_80131.  Follow standard mango-disassembly procedures: cut off the bottom to create a flat surface.  Stand mango on its end, and slice along the large seed on either side to expose the two large lobes of flesh.  Then cut off the peel with a butter knife.  Chop the mango.  It should be kinda difficult to cut, owing to the way mangos get all slimy and unctuous when ripe.

2. Chop the onion!  Mince the cilantro.  Mince the jalapeño really small.  Dump all of this in a mixing bowl.

3. Squeeze the lime or limes over the salsa, and salt to taste.  I do think both the mango salsa and the guacamole need a little salt to really pop, but I’d understand if you were feeling salt-averse, owing to a familial tendency towards hypertension.  Compensate with more lime juice.

Mangos are probably my favorite fruit (but they exist in stiff competition with blueberries, blackberries, cherries, and peaches.), and I like them exceedingly ripe and fragrant.  If you can’t smell a mango (and, personally, I think some of the esters in there remind me of turpentine, but only inasmuch as turpentine reminds me of mango.  if that makes sense.), you certainly can’t taste it.  It should be relatively firm, but yielding. 

I don’t think I can really imagine anything that mango salsa or guacamole won’t make better.  Breakfast cereal, maybe.  Although guacamole on oatmeal would probably be delicious.

3 thoughts on “Salsas.

  1. It is not dangerous at all to use a chef’s knife to remove the pit of the avocado. Just a mild tap into the pit, rotate the knife about 90º in the horizontal plane, and presto, out pops the pit. A completely controlled and safe technique.

    Also, a nice addition to the guacamole is a finely diced serrano pepper (ribs and seeds if you can tolerate the spice). Hotter than a jalapeno, but not the fire of a scotch bonnet or habenero.

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