Cinco de Mayo salsa and guacamole recipes

Celebrate this Cinco De Mayo with this simple salsa and guacamole recipe. Photo: Mary Payne Moran

LOS ANGELES, May 5, 2012 –  Los Angeles- Celebrate this Cinco De Mayo with this simple salsa and guacamole recipe. Guacamole and salsa can be dressed up or dressed down, but the best way to make it is with merely a few ingredients.

Guacamole, By Chef Mary Moran

The secret to great salsa and guacamole is to keep the onions and garlic really small. Onions are unpleasant to bite into when they are raw.  By keeping them small they will blend in with the guacamoles creaminess and enhance the subtle flavor.

I was one of many judges in a guacamole taste off at a friends dinner party in Pasadena, California a few years back. I was excited about the opportunity of tasting amateur cooks favorite creations.  

Although the chefs had added all kinds of different ingredients, like Worsteschire, Tobasco, crab meat, pineapple, in the end the winner was the guacamole with the perfect combination of avocado, jalapeno, tomato, lime, cilantro and garlic.

Another great secret to good salsa and guacamole is the Molcajete mortar and pestle. An ancient technique of mixing in a stone bowl with a stone masher, it helps break down the ingredients into a fine paste. Give it a try.

Happy Cinco De Mayo!

Simple Salsa 

Ingredients

Tomato Salsa, By Chef Mary Moran

8 Roma Tomatoes, diced

1/2 Red Onion, small dice

3 Limes cut in half

½ ea jalapeno, minced (more for a spicier salsa)

2 pinches of salt

1 tbsp Cilantro, chopped

2 Garlic cloves, minced

1 pinch of pepper

Directions

In a bowl a bowl mix tomato, onion, jalapeño, cilantro, garlic, lime, salt and pepper until fully incorporated.

Great Guacamole Recipe

Ingredients

4 ea Avocado

1 Tomato, dice

1/8 Red Onion, small dice

2 Lime cut in half

1 tbsp jalapeno, small dice

3 pinches of salt

1 ½  tsp Cilantro, dice

2 Garlic cloves, minced

1 pinch of pepper

Directions

In a bowl a bowl mix avocado, tomato, onion, jalapeño, cilantro, garlic, lime, salt and pepper until fully incorporated.

For more great cooking tips, recipes and stories from Chef Mary, visit her blog. To learn more about Chef Mary, check out her Hail Mary’s, Inc. Web site. E-mail questions for Ask Chef Mary Fridays to mary@hailmarysinc.com or click the Ask Chef Mary link above. 

Check out Chef Mary on Facebook: Hail Mary’s Inc. and

Twitter :@chefmarymoran.

Go to www.marypaynemoran.com to find Chef Mary on Facebook and Twitter.

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The information provided is general information about healthy eating. It is not intended as a substitute for the advice or treatment that may have been prescribed by your physician or other health care provider. Always consult a physician before starting any new diet or regimen. 

 

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or e-mail me at mary@hailmarysinc.com

 

 


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Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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