And I'm back! Although still busy and stressed and scared to mess up my kitchen for fear no one will want to buy our house because it looks like people actually live here.
But back to food. As often happens with me, I was reading a book the other day that inspired a food craving. Nothing strange, just some characters in my book sitting around, eating chips and guacamole. And boy howdy, I had to get me some.
This recipe is a spin on the guacamole served at Bar Abilene in Minneapolis, which I visited with a few friends during a girls' weekend out far too many years ago. (Why haven't we done this again???) The guacamole is all mashed together right at the table, so it's fresh and chunky and yummy. And you have just enough time to perfect it before cinco de mayo!
Pico de gallo
5 tomatoes, seeded and diced
¼ white onion, diced
1 serrano chile, minced (I removed the seeds)
2 Tbsp. chopped cilantro
2 Tbsp. freshly squeezed lime juice
¼ tsp. black pepper
½ tsp. kosher salt
3 ripe avocados, flesh removed
6 cloves roasted garlic (drizzled with olive oil, wrapped in foil, and roasted at 350 degrees for 30 minutes)
1/2 c. pico de gallo
1 Tbsp. chopped cilantro
Juice of 1 lime
1 tsp. kosher salt
½ Tbsp. Worcestershire sauce
15 dashes green or chipotle Tabasco
1. Combine all pico de gallo ingredients in a bowl.