Tag Archives: serrano peppers

Guacamole

guac

How we love guacamole! But how do we not love the store-bought weird grey- looking stuff! Our quest for the perfect guacamole started a couple of years ago thanks to the generosity ( and overstock) of a neighbors guacamole tree. Although avocados might have a bad rap or being fatty,  they contain 0 trans fats and do contain 20 vitamins a a cargo load of minerals such as potassium.  In our search for the perfect flavor we discovered a couple of useful facts: you MUST use lime, lemons an guacamole do not jive, and second: you must use fresh peppers. Use serrano peppers if you prefer mild, use jalapenos is you prefer a bit more spice.  ENJOY!

 

Ingredients: (for 2 cups)

2 large ripe avocados
3 firm medium tomatoes, diced
3 jalapenos or Serrano peppers, finely chopped
1 medium sweet yellow onion, chopped
1 green onion with the stalk, chopped
the juice of 1/2 or 1 lime
salt to taste

Cut the avocados in half, remove the seeds. Using a spoon, scoop out the flesh and place it in a large mixing bowl. Add the lemon juice and mix. Place the diced tomatoes and onions into the bowl, mix well and add jalapenos and salt to taste, depending on the desired spiciness. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Use as a dip or as a condiment for fajitas and grilled meats.

Safe Tomatoes

JULY 31st update:

The FDA urges PUBLIC to avoid eating SERRANO PEPPERS FROM MEXICO

since they tested positive for the Saintpaul Strain of Salmonella.

 GOOD NEWS! : Warning on all US grown tomatoes has been lifted.

July 10 UPDATE!!!!

Jalapeno peppers have been added to the list of potentially dangerous produce!

The warning for certain tomatoes types still stands

 

With this terrible tomato Salmonella scare, we are safe with certain tomato types.

If you have not tried cherry or grape tomatoes, this is a great time since they are considered safe. My favorite are Santa sweets

 Stay away from Roma and other fleshy tomatoes, unless they are canned.


 

 

If you absolutely cannot stand using canned tomatoes in your recipes, try Pomi ( they come in tetra brik, the same that is used for juices). They have both strained and chopped, and are very close to the taste and texture of fresh ones.

 

But what’s to know? A tomato is a tomato right?
Yes, but not all tomatoes were created equal. Some are ‘fleshier’, some are sweeter. There are tiny tomatoes and 2 pound ones!
Here’s a pocketbook guide and suggested best usage:

 

Beefsteak tomato:
This is the big boy of the tomatoes, what we consider the All-American tomato. Slice them for salads or to place in a sandwich. They appear right in time for the 4th of July picnic, (late bloomers for tomatoes). The best varieties areBragger, Brandywine, Burpee’s Supersteak, HVN Hybrid, Hybrid Beefmaster, and the most commonly known Large

 

 

Tomatillo:
This is a tomato cousin, it comes wrapped in a papery husk. They are small, round an green, sometimes with a hint of purple. Tomatillos are tart with a hint of citrus flavor. This makes them ideal for salsas and other recipes that call for zing!

 

Roma & MilanoTomatoes:
These types are also called paste. When slicing them you will notice few seed cavities and thick walls, which allows them cook down to flavorful and densely textured sauces. Other varieties of cooking tomatoes: Costoluto Genovese, Paste Tomato, Principe Borghese, Royal Chico and San Marzano.

Stuffing Tomatoes:
You will recognize stuffing tomatoes by their thick walls and bulky shape resembling a pepper. They have a very mild flavor. They are best in cold soups, fresh salsas and, of course, stuffed. Varieties: Dad’s Mug, Ruffled Tomato, Yellow Stuffer.

Pico De Gallo Salsa

This is an authentic Mexican salsa; great served with ceviche, seafood, fajita tacos or pan seared meats. Pico de gallo can also be scrambled together with eggs for “Huevos a la Mexicana,” just be sure to leave out the lemon juice if you try this. For a spicy surprise, mix pico de gallo with fresh avocado

Ingredients:

3 firm medium tomatoes
1 green onion with the stalk, chopped
3 jalapenos or serrano peppers, finely chopped
1/2 cup chopped cilantro (about ½ bunch)
1 medium sweet yellow onion
salt to taste

Dice the tomatoes and onions into little cubes and place them in a large mixing bowl. Add the cilantro and jalapenos to taste, depending on the desired spiciness. Add the sweet onion, the green onion and the salt. Toss all the ingredients together evenly. Let stand for 10 minutes to let the flavors blend. Taste again for salt and spiciness. As with all salsas, if too mild add more peppers; if too spicy, add more tomatoes

Optional: if served with seafood or fajitas, add a bit of fresh lemon or lime juice.