Paty’s Guac

Paty’s Guac

My friend Paty makes the best guacamole I have ever tried and I was lucky to get her recipe. Now, when it comes to making salsas, Mexicans do it “al tanteo”, which means they add the ingredients little by little and try each time to balance flavours without any concern for exact measures. In this case I’ll give you the ingredients and the proportions you need to consider whether you are preparing guac for 2 or 10 people. If you need help getting the ingredients, check our CM Grocer Directory, with online and on site stores! Serves 6 People Ready in 15 mins. Ingredients 3 Avocados ripe 1 ½ Roma tomatoes (for every avocado you need half a tomato), finely chopped 1 Lime (the juice) ½ White onion, finely chopped (or 1 small brown onion) ½ bunch coriander (10 gr.), finely chopped 2 Green chillies finely chopped Salt Corn chips (to serve with) Method Open the avocados in half. With a spoon carve out the flesh from the side without the seed. To remove the avocado seed, hack a knife in the middle and twist. If the avocado is ripe enough it will come out easily. Carve out the flesh using the spoon too. In a bowl add the avocado flesh. With a potato masher or a fork start mashing it until there are little pieces. Add the tomatoes, onion and chillies and mix together. Add half of the lime juice and some salt. Taste the guac and add more juice, salt or chilli “al tanteo”. Serve with corn chips and enjoy...
Grandma Deya’s Cuaresmeños Pickles Recipe

Grandma Deya’s Cuaresmeños Pickles Recipe

My great aunt Deya has made this recipe for years, and it has always been a great excuse to get together and grab a few chilies from her kitchen. In Mexico city Jalapeños are called “Cuaresmeños” as they are very popular during Lent time or “Cuaresma” in Spanish. This is a recipe to share with friends and family. This can be the perfect Christmas gift; something you actually made and everybody will love it. Serves: 4 People Ingredients: 1kl of Jalapeños, washed, seeded and sliced 10 carrots peeled and sliced 1 ½ white onion (medium to big size) ½ lt Olive oil 1lt Vinegar (apple or white wine) 5 Bay leaves Method Wash the jalapeños and take the seeds and veins out; cut them in slices of .5 cm. Wash and peel the carrots and slice them with the same width as the chillies. Finely chop the onions Add the oil on a big pot in order to be able to mix the ingredients. Stir constantly as you add the onions and sauté them. Add the carrots and parboil them. Then add the chillies and the bay leaves. Parboil all ingredients. Take the pot away from heat and let ingredients to cool down Once the pot is cool add the vinegar and cover all the ingredients with it. Cover the pot with a cloth and let it rest for three days or until the ingredients have fully cooked. Serve in containers. If you want to seal your pickles, you can follow the instructions...