Monday, August 9, 2010
Recipe: Avocado Salsa, or "Megan's Dip"
Tabasco, Sriracha, or other hot sauce
4 large, ripe avocados
Char jalapeños directly on burners, turning frequently, until skin is black. Place peppers in a plastic bag for 15-20 minutes, then peel skins. Dice jalapeños and discard seeds.
Rinse and drain black beans and olives, then transfer to a large mixing bowl. Cut tomatoes to a small dice; drain in a colander to discard juice and seeds, then mix with the beans and olives.
Season liberally with salt, pepper, and hot sauce. Squeeze juice from one lime over mixture and taste, reseasoning if necessary. Don't forget, you'll be adding avocados and more lime juice later, so it's OK to add a little extra spice at this point. Usually I'll add salt, pepper, and two kinds of hot sauce a few times before I'm happy with the flavor!
At this point, you can refrigerate the mixture overnight to let the flavors meld - in fact, it'll taste even better the second day. Just make sure to cover tightly while in the fridge.
When ready to serve, dice avocados. As long as your avocadoes are ripe, the easiest and quickest way I've found to remove the pit, then make crosswise cuts while holding it in your palm. (Take care not to cut all the way through the peel!) Scoop out the avocado with a large spoon, scraping close to the peel all the way around the edge.