Homemade Guacamole and Corn Salsa
It is not summer until the first soiree outdoors, and we couldn’t think of a better way to kick off the sunny season than with a taco night! Mexican food is a favorite among our friends, so we served up a soiree with all the classics, and cocktails of course! To start, I made my very own guacamole and corn salsa. Take a look at the process of taco night’s appitizers!
In super markets, guacamole is sold in tiny packages at a high price, trying to feed all of your guests with store bought guacamole can be expensive. For a semi-homemade dish, I make my guacamole with ripe avocados, fresh diced tomatos and a packet of guacamole seasoning. The packet is filled with all the spices, such as dried garlic, onion, cilantro and so on, giving your dip that extra kick!
- Start by using ripe avocados, this will ensure the best flavor out of the fruit. A firm avocado is not quite ripe yet, giving a bitter taste. The softer, the better, and will make it easier when smashing the avocado.
- Using a sharp knife, cut avocado in half length wise and twist to open. To dispose the pit easily, tap the pit with your knife, twist and throw away. Inside, cut horizontally and vertically, like your dicing the fruit in its own shell.
- Squeeze the outer shell, and the avocado dices with just fall out, no need to scoop with a spoon.
- Add diced tomatos and seasoning, then with a metal spoon smash the avocados and tomatos together.
- *To keep avocados from turning brown, I leave a pit or two in the guacamole to keep fresh.
- Add fresh tomatos and seasonings. Squeeze a lime over the guacamole to keep avocados from turing brown while in the refrigerator.
Holli’s Corn and Black Bean Salsa
Our mother has been making this salsa for guests for as long as I can remember and now it is requested from her friends whenever she entertains.
- 1 can of black beans, rinsed
- 1 can of white corn, rinsed
- 1 can of diced green chilies
- 10 – 12 jalapeno rings (and some of its juice)
- 2 cloves of garlic, minced
- 1 small onion, diced
- 2 tablespoons of olive oil
- 1 tablespoon of red wine vinegar
- salt and pepper
Serve both dishes with tortilla chips and arrange on a buffet for your guests convenience. They will sure be going up for seconds and thirds!
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