Richie's Famous
"If you can't stand the heat, take the jalapenos out of
the"
Salsa
Ingredients:
- 4 or 5 large, ripe tomatoes,
on-vine preferably
- 1/2 red, and 1/2 yellow bell pepper
- 1/2 medium sized onion
- 2-3 good-sized cloves garlic finely chopped
- (1) 8-oz. can tomato sauce (more if desired)
- 2 tablespoons
balsamic vinegar
- fresh chopped cilantro to taste ( I use 2 or 3 tablespoons)
- juice from 1/2
lemon or 1 lime
- salt, pepper to taste
- jalapenos (optional)
- chipotle and/or
ancho chile powder to taste (optional)
or use fresh ancho and/or chipotle peppers and grind to a powder
Directions:
Coarse chop tomatoes and peppers (or pulse them very
briefly in a food processor). Chop onion and mince garlic cloves. Combine all ingredients
in mixing bowl. Add tomato sauce and red wine vinegar and cilantro. Mix thoroughly. Season
to taste. You can use this salsa right away, but we've found it tastes much better if you
let it sit in the fridge covered overnight.
Guacamole
Coarse chop two large, ripe avocados and
put in mixing bowl. Mash using a potato masher, being careful not to mash it too much. Add
salsa from above recipe, lemon or lime juice to taste and you're all set.
Note: If you prepare the guacamole ahead
of time, save the pit and put it in the bowl, then cover with plastic wrap in contact with
the guacamole. This will keep it from going brown on you.
Enjoy!
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