I’ve been on a real Mexican Food kick lately (probably only because I can’t get any decent Mexican Food here) so have been developing many recipes for making it fresh at home.
- 3 large avocados
- 1 bunch green onions, chopped fine
- 1 red chile pepper or 1/4 teaspoon red pepper flakes
- 1 tablespoon minced garlic, jar
- Juice of 1 lime
- 1 small tomato, chopped fine seeds and all
- 1/4 cup sour cream
- salt and pepper
Cut avocados in half. Remove seed. Scoop out avocado from the peel. Using a fork, mash the avocado. Add the chopped onion, garlic, lime, salt, pepper, red pepper flakes and mash some more. Chili peppers vary individually in their hotness. Add your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Add the tomatoes. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
My other recent Mexican recipes of late are:
- Chicken Enchiladas Suiza
- Carnitas ~ beer based
- Garden Tomato Salsa
- Guacamole Dip in layers
- Chunky Bean Dip
- Taco Cheese Dip
- Taco Ring
- Carnitas ~ Traditional Style
- Refried Beans
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. I’m also going to start a new one this week, Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace.Doing them all make great additions to help keeping me on track and finding so new recipes!