‘Click It or Ticket’

Hatch Green Chile Guacamole

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‘Click It or Ticket’ saves lives

An estimated 6,972 lives have been saved on Texas roadways since the “Click It or Ticket” campaign launched in 2002.

The campaign celebrates its 20th anniversary this year with a series of events across the state reminding every Texan to buckle up. Since its launch in 2002, the Texas Click It or Ticket initiative is estimated to have prevented 120,000 serious injuries, and saved $26.3 billion in related economic costs.

Wearing a seat belt remains the single most eff ective way to protect yourself from serious injury or death in a crash. TxDOT’s annual “Click It or Ticket” campaign reminds everyone about the safety benefi ts of wearing a seat belt.

Nov.7, 2000, was the last deathless day on Texas roadways. #EndTheStreakTX asks all Texans to commit to driving safely to help end the streak of daily deaths on Texas roadways.

Ingredients

• 3 hatch chiles • 4 avocados • ½ cup white or red onion, diced • 1 Roma tomato, diced • 2 cloves garlic, minced • 2 limes, juiced • 1 handful cilantro, chopped • 1 teaspoon cumin • ⅛ teaspoon cayenne pepper • ½ teaspoon white pepper • ¼ teaspoon salt

Instructions

1. Preheat grill to high heat (around 450 degrees F). Place chiles directly on the grill. Rotate every 2-3 minutes, until charred on all sides. Remove from heat, place in a bowl, cover with plastic wrap. 2. Once cool to the touch, remove chiles from the bowl and peel off the black char. Slice open to remove the seeds, chop and add to a medium-sized mixing bowl. Set aside. 3. Remove fl esh from the avocado peel and, using a fork, mash the avocados to desired consistency. 4. Add mashed avocado, onion, tomato, garlic, lime juice, cilantro & seasonings to the chile peppers. Stir to combine. Taste & adjust seasonings & serve.

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Page 12 • June 2022 • Golden Gazette Roasting those peppers in the oven

Dear Folks,

In last month’s column, I promised to go back to the restaurants.

Well, that will have to wait another month. An interesting verbal exchange happened recently between me and a very kind Market Street employee in the produce department.

Since I now qualify as a “little person” due to my shrinking height, it’s more diffi cult for me to reach those higher shelves. So I asked that gentleman to select six poblano peppers which were on a higher shelf.

I suggested he select the fl at ones, not the curly type since they don’t char well on my cookie sheet when roasted in the oven.

He looked at me in total amazement and said, “You do what?”

Yes, folks, I’ve seen all the chefs on TV blister those peppers on stove burners. I cannot believe this dangerous process only blisters one at a time! Really? As the saying goes, “Necessity is the mother of invention.”

Years ago, I decided to use my oven. Using this method, several peppers can be arranged on a cookie sheet and roasted at 425 degrees – forget those burners!

So here I am, a 60-year transplanted “Yankee, Italian, Gringo” explaining to this very kind Hispanic, Texas native, how to properly prepare blistered peppers. Sounds like a great comedy routine!

Now it’s time to share with all of you my method for blistering those wonderful poblano peppers.

First, select the fl attened peppers, making sure there are no bad spots and are a fi rm, shiny, dark green.

When ready to prepare, preheat oven to 425 degrees, then rinse them thoroughly under cold water and pat dry.

Line a cookie sheet with foil and arrange prepared peppers so to allow 1/2” between them. Next, cut a vertical 2-inch slit in each one, which prevents them from exploding during roasting. Place the prepared peppers on the middle rack, in the oven, and roast for about 15 minutes or so. Sometimes they may need to be turned over. After sufficient blistering, remove from the oven and bottom to top. If you start at the top, it tears up the pepper. There’s no explanation why.

Until next time,

Happy Father’s Day and Grandpas are included!

Cathy

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cover with another sheet of foil and secure all sides.

Let rest for several hours until completely cooled.

At this time, you may choose to freeze the peppers or continue with the preparation. The skins will now be easy to remove.

Remember that slit?

Now make the slit all the way from top to bottom, open up, and remove all the seeds.

Next, pull the veins up from bottom to top. The veins and seeds give it all the “heat.”

If you prefer the heat, skip removing the veins; however, I consider the seeds a total nuisance.

After peeling, seeding, etc., you may now stuff them with cheese, meat, or whatever you prefer.

Next, heat (in nuker or oven) until cheese is melted and other stuffi ng is totally heated.

Serve with a delicious queso sauce on top and enjoy.

Many years ago, I did the batter routine, and while they were delicious, it took hours of prep and hours of clean-up – never again!

If we want rellenos, we’ll order through “Door Dash.”

TIP: Remember to remove those veins from

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