Last night (or tonight…when I’m actually typing this) was my fifth (fourth? sixth?) cooking class at Whole Foods Charlottesville. Considering how often I’m there–3 times in less than 24 hours this past weekend alone–it seems only fitting that they should take advantage of my presence, right?
The theme of this week’s class?
Summer Salsas and Guacamole (“With Sarah from The Smart Kitchen”*)
Avocado + Lime + Salt =
Those more skilled with avoca-rithmetic know that all you really need to advance from the more simplistic sandwich spread to the chunky chip dipper are cilantro, tomato, and red onion.And even the most devoted to the ‘authentic’ recipe–And yes, I’ve been to Mexico. I’ve cooked with a Mexican grandmother who didn’t speak English. I do know.–will be OK adding garlic, or jalapenos, and teaching others how to get a lil’ goofy with their guacamole, like the ‘eyes rolled back upon first bite’* Ginger Mango Guacamole.
*That actually happened during class. WARNING: Just because you’ve mastered The Guaca-quation doesn’t mean you are immune to crying
in baseball while finely dicing red onions. So tear-inducing are they that you worry your roommate will come in and think someone has died……and I don’t mean the cherries that were harmed in the making of the featured recipe from the second half of my class.
Cherry Peach Salsa!*
*It really does deserve an exclamation point, Kashi-style.At one time this was my most requested recipe, after I created it over two years ago.
It follows the simple salsa-tific method:
And yes, I did point out to the class (as I will point out again to y’all) that technically this is pico, and NOT salsa. But I’m OK with it.*
*Unlike when people call dips that don’t include chickpeas ‘hummus.’ For the full recipe, you’ll have to go back and read the post from my baby blogger days. When I was witty.
Of course if you have become, like me, a ‘salsa-tist’ you can probably figure it out on your own.
Are you a guaca-matician? Or a salsa-tist?
What’s your favorite formula for each?