Thursday, February 4, 2016


Continuing our quest in Mexico, here's a dish that started with the Aztecs and has morphed into an all-purpose topping and dip in restuarants around the world.

This is a weekly recipe for our family, since it's healthy and fresh... also, it's a great excuse to eat chips!

The normal recipe:
 - 4 avocados
 - 2 vine-ripened tomatoes (a beautiful marketing technique)
 - 1/2 large red onion
 - 1 jalapeno
 - 1/2 of a juicy lime
 - 1/3 of a bundle of cilantro
 - salt
 - pepper
 - cumin
 - garlic powder (minimal)

We made a double batch, to support a work function that highlighted international culture and cuisine (Dana-Farber is a melting pot).

Slice avocados in half.  Embed the knife and to twist the seed free.  With the skin on, carefully score the fruit's flesh.  Scoop out with a big spoon.

Chop a jalapeno (as mentioned in the Cabbage Slaw recipe).

Halve the tomatoes.  V-cut the hard stem area.  Dice the rest.

Chop the cilantro (see Cabbalge Slaw again)

Add salt, pepper, cumin, and garlic powder.  Stir and mash with the big spoon from earlier.

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