- from the Seagram’s Bartending Guide
- 1 oz tequila
- ¼ oz. triple sec (which is orange liqueur)
- Juice of ½ lime.
Shake the ingredients with ice. Dip the rim of a pre-chilled glass in lime juice, then in coarse salt to coat. Serve with a wedge of lime on the rim or in the glass.
HOMEMADE TORTILLA CHIPS
- from Betty Crocker
- Four 8 inch flour tortillas
- Butter-flavored nonstick cooking spray
Heat the oven to 375. Cut each tortilla into 8 wedges. Place on ungreased cookie sheets, and spray lightly with the cooking spray. Bake for 7-10 minutes or until crisp, and cool completely.
- from Sunset Magazine
- 5 cups diced tomatoes, drained
- 2 small red onions, coarsely chopped
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 6 jalapeno chiles and 2 poblano chiles, chopped (other types will work too)
- 1 teaspoon freshly ground cumin seeds
- 2 tablespoons red wine vinegar
- 4 tablespoons chopped fresh basil
- ½ cup chopped fresh cilantro
- Salt to taste.
Combine the tomatoes and onion in a bowl. Heat the oil, and add the garlic, chiles, cumin, and oregano. Stir over moderate heat for 4-5 minutes.
Combine with the tomato onion mixture and the vinegar, basil, cilantro, and salt, and let stand for an hour to allow the flavors to blend.
- 2 ripe avocados
- ½ red onion, minced (about 1/2 cup)
- 1-2 serrano chiles, stems and seeds removed, minced (other types will work too)
- 2 tablespoons cilantro leaves, finely chopped
- 1 tablespoon of fresh lime or lemon juice
- 1/2 teaspoon coarse salt
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
- Garnish with red radishes or jicama
Cut avocados in half and remove seed. Scoop out avocado from the peel and put in a mixing bowl. Mash with a fork. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more.
Chili peppers vary individually in their hotness. So start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it, and refrigerate until ready. Just before serving, add the chopped tomato to the guacamole and mix. This Serves 2-4.
For a very quick guacamole, just take a 1/4 cup of salsa and mix it in with your mashed avocados.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip.