The “Guaca-quation” + “Salsa-tific” Method

by Sarah on July 31, 2012 · 8 comments

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”*)

*Does that make me feel awesome? Yes. Yes, it does.First, we discussed the basics of guacamole…or, what I like to call The Guaca-quation:

Avocado + Lime + Salt =

All You Really Need To Rock the Guac

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:

 fruit/veggies + cilantro + red onion + jalapeno + lime +salt.

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.

Just like you can probably figure out that the best part of feeding a crowd salsa is having CHIPLETS left over. :)

Are you a guaca-matician? Or a salsa-tist?

What’s your favorite formula for each?

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{ 8 comments… read them below or add one }

Laurie @ Love, Laugh, Laurie July 31, 2012 at 9:45 am

I’m dying here — I love LOVE all different kinds of salsas and guac! It all looks so good!

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Living, Learning, Eating July 31, 2012 at 11:35 am

Congratulations! That’s so cool that you’re having an event! I think I’m going to have to go with salsa, but guac is growing on me! My formula tends to be going to TJ’s or begging my mom to make some, though :P

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lindsay July 31, 2012 at 1:11 pm

oh my gosh so so cool! i want to come to one of your classes. Too FUN!

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Maria July 31, 2012 at 1:55 pm

If CA or my Mexican ancestors knew I hated avocado and thus, guac, I would be shamed and kicked out of the state (not complaining?).

But now that salsa (I remember that old post – love revisiting them!), THAT I can get behind. Summer in a bowl!

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Tiff @ Love Sweat and Beers July 31, 2012 at 4:51 pm

I want to come to one of your classes! (though I doubt I’d leave many chiplets)

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teabagginit July 31, 2012 at 8:03 pm

Normally I’m not a fan of guacamole due to an unseemly dislike for avocado. However, I recently had an avo-cation and ventured to the land of creamy, greenness. I’m liking it more and more and not want to explore the avocado landscape!

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Brittany @ Delights and Delectables July 31, 2012 at 9:11 pm

That salsa and guac looks amazing!! I want to come to one of your classes!

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Lexi @ You, Me, & A World to See August 1, 2012 at 12:26 am

That’s so cool that you taught a cooking class! I love going to WF events :)

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