Ingredients
3 ripe Hass avocados
1/2 small white onion, finely diced
2 Roma tomatoes, seeded and diced
1/3 cup fresh cilantro, chopped
1 serrano or jalapeño pepper, minced
Guacamole
1. Prep the Base: In a barge bowl (or a traditional molcajete if you have have one), combine the diced onion, minced chili, and lime juice. Let this sit for about 2-3 minutes; the acidity og the lime softens the “bite” of the raw onion.
2. The Avacados: Cut the avados in half, remove the pits, and the scoop the flesh into the bowl.
3. The Mash: Using a fork or a potato masher, gently mash the avacados. Stop early! You want a chunky texture, not a smooth puree.
4. Fold it in: Gently fold in the diced tomatoes and chopped cilantro.
5. Season: Sprinkle the salt pepper over the mixture. Give it one final, gentle stir.
6. The Taste Test: Taste a spoonful witha chip. Add a little more salt
Leticia’s Tips
Keep it Green Always seed your tomatoes!
Pico de Gallo
1. Macerate the Onions: In a small bowl, toss the diced onions with the lime juice and half the salt. Let them sit for 5 minutes. This “cures” the onion, removing the harsh raw aftertaste.
2. Combine: In a larger mixing bowl, add the diced tomatoes, minced peppers and chopped cilantro.
3. Mix: Add the onion and lime juice mixture into the large bowl. Toss gently to combine so you don’t crush the tomatoes.
4. Chill: For the best flavor, let the Pico de Gallo sit in the refrigerator for at least 30 minutes. This allows the salt to draw out the juices and the falbors to meld.
5. Final Seasoning: Give it a stir and a final taste before serving. Add the remining salt if needed.
Leticia’s Tips
Consistency is Key! Drain the Juice
Seasoning
1. The Blend: In a small glass jar or bowl, combine all the spices. Whisk or shake thoroughly until the color is a uniform, deep reddish-brown.
2., Prep the Meat: Pat our chicken or steak compeletly dry with paper towels. Mositure is the enemy of a good sear.
3. The Application: *For Steak: Coat liberally on all sides, including the edges. Press the seasoning into the meat with your hands. Let it sit at room temperature for 15-20 minutes before grililnh.
For Chicken: Lighly brush the chicken with a nuterual oil (like avacado or grapeseed oil) first, then sprinkle the seasoning evenly.
4. Cook: Grill, pan-sear, or roast as desired. The sugars in the paprika and the coasreness of the salt will create a professional-grade “bark” on the outside.
Leticia’s Tips
The Golden Ratio: Always make a double barch Don’t Burn it!
