Thursday, August 12, 2010

Inspired by Hien & Vy

On my recent trip to Calgary, AB, my cousins, sisters Hien and Vy made their wonderful homemade salsa as a side on our spaghetti dish one night. Their salsa consisted of 4:1 of tomatoes to avocado, light and fresh with hints of lemon and cilantro. Until that point I had never considered making salsa and guacamole into one.. but it is genious! Of course being a MUFA lover my tomato to avocado ratio is more like 1:4! Hien and Vy made a base of tomatoes with avocados as a background.. myself I love guacamole so it is more "mole than toes" says my sister Nancy. Funny because I started out with more tomatoes than avocados but to adjust to my own taste there had to be more avocado in the end.

~ 7 small tomatoes
6 avocados
1 medium red onion
juice of 1 lime
4 cloves of garlic
Tabasco to taste

Notice the difference between the romas (top) and regular tomatoes (bottom). The romas I find contain more water and are more tart than average tomatoes that hold their shape better.
 Chop your tomatoes!

Chop your avocados! When picking out avocados, I choose the teardrop over the round. The teardrop shaped have been tree ripened and are richer in taste. Hass avocados (California) contain almost twice the amount of MUFA than their Florida counterparts.

The pit is so small in this avocado that I sliced it right in half! I usually buy about 10-12 avocados in a week, only half of them ripe enough to consume leaving the other half to shelf until they soften.

This is the essence of my guacamole. A little bit goes a long way.
In a large bowl mix your tomatoes, avocados, chopped red onion, lime juice, garlic and hot sauce.

Enjoy with your loved ones!

1 comment:

  1. This looks MUCH better then mine did. I think i over did it with the mashing.... hey, I was distracted by the good company! ;)