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Episode 7: Double Dipping
(Guacamole and Salsa Fresca)

Ingredients (Guacamole)

Ripe avocados (one per person)
White onion (about one quarter onion for two avocados)
Fresh cilantro (leaves and stems)
Green hot peppers to taste, Serrano or Jalapeño (about half a pepper per person)
Kosher salt

Finely chop onion, cilantro and peppers, or pulse them into a rough puree in a food processor.
Mash avocado flesh with a fork or potato masher.
Add onion mixture and a good dose of salt to the avocado puree, mix together.
Serve immediately or within one hour.

Dice tomatoes, onion, and peppers by hand. Using a foodprocessor is not recommended, it would turn it watery.
Finely chop cilantro.
Mix everything together, season with salt and freshly squeezed lime juice
Serve immediately or within one hour.

Serve Guacamole with unsalted corn chips. The salt should be in the sauce, not on the chips. Try to buy them freshly made from a Tacqueria.
For a more subsantial snack, place chips on a sheet pan, cover with shredded Monterey Jack Cheese and broil in the oven until cheese is melted and starts to brown. Sour cream on the side optional.
Use cilantro stems as well as the leaves: They pack in most of the flavor. Rinse the herb in cold water and tumble dry in a salad spinner or pat dry with paper towels.
Do not make Guacamole or Salsa Fresca ahead of time. They don't hold up well, no matter what you do. The salsa gets watery, and placing an avocado pith in the guacamole won't do anything to make it last longer. If you must, press cellophane foil on it to avoid air contact and refrigerate.
The heat in a hot chilli is in the soft, inner mebrane, not the seeds. The more of it you remove, the less heat your dish will have. You will also miss out on a healthy adrenaline rush and an elementary taste experience that combines tears and fun. Don't fear the "wow!" factor.