For some time, I’ve been wanting to duplicate the avocado salsa they serve at Marisco’s La Playa and other Mexican restaurants. Last time we had avocados, I finally gave it a shot and came up with a pretty good dip. I brought some for our packing crew and it disappeared pretty quickly. I added the juice of half a lemon to a ripe avocado, blended it till smooth, and then added a little half and half. It should be the consistency of buttermilk. Then I minced a jalapeno, a small tomato, a slice of onion and a clove of garlic. Adjust to your own taste for heat, serve with corn chips or on tacos or tostados.
The tomatoes we got today are pretty ripe, so use them sooner rather than later.
Farmer Adam chose the biggest and most beautiful dried red chile pods. We put them in paper bags so they had a better chance to get to you whole. These chiles are medium hot. You can add a small amount of hot water and blend them into red chile sauce; simmer with garlic for a few minutes till thick. You can crush them in your hand and add to a pot of beans or stew; or make your own sriracha. Here is a link to a recipe http://www.latimes.com/features/food/la-fo-hot-sauce-rec2-20130126,0,2437476.story#axzz2rGlZKhxJ
The red chiles will go great with the purple potatoes! And colorful to boot.
And a reminder of a sauce I made over the Christmas holidays; it was so good I just made some more – simmer the juice of an orange with a couple of tablespoons of pomegranate syrup and a couple of tablespoons of sriracha sauce. Sweet and hot, it’s an all-purpose sauce for meat and root veggies; barbeque sauce with a punch. Try some on roasted chunks of today’s butternut squash.
It is a blessing we are working with farmer Matt in Deming to get this beautiful fresh produce in the dead of winter!