Summer sides: Salsa and Guacamole

There comes a time in a man’s life when they have to admit that a meal is not complete without UN-grilled items no matter how painful that might be. So here goes, sides that stand on their own even if they are next to delicious burgers or steaks.

Salsa (serves 4):

-1 clove of garlic

-1 container of cherry tomatoes/ about 10 oz. It is important to use cherry tomatoes, the flavor and consistency of your salsa depends on the tomatoes. Cherry tomatoes seem to work best, we usually use Nature Sweet Cherubs; that is unless we can get fresh ones from the farmer’s market.

-1/4 of a Serrano Pepper, the amount you use will determine the amount of heat in your salsa. Unless you want to burn your mouth off REMOVE THE SEEDS!

-1/2 cup of chopped onion (red or white)

-1/4 cup of chopped cilantro

-1Tbsp of extra virgin olive oil

-1/2 tsp of sea salt

1. Put all ingredients in a bowl or food processor.

2. Either use a hand blender and blend to desired consistency in the bowl and do the same if you are using a food processor.

3. The best way to tell if the salsa came out the way you wanted it to is to try it with a chip; if the words, “now that’s the stuff,” follow, it’s good.

P.S. the longer the salsa sits, for example, for a couple hours in the refrigerator or overnight, the better.

Guacamole (serves 4...or 1):

-1large avocado or 2 small

-1 clove of garlic, finely minced

-1/4 cup of chopped onion (whatever type you prefer)

-1/4 cup of loosely packed cilantro (this is optional for cilantro haters)

-1/4 cup of tomatoes, roughly chopped

- Salt and pepper to taste

- Serrano pepper to taste (this is optional)

1. Put avocado, garlic, onion, Serrano pepper and cilantro in a bowl and mash together. We use a fork.

2. Add salt and pepper to taste.

3. Once everything is mashed and seasoned add the tomatoes (these go in last because mashed tomatoes in guacamole look weird).

4. To properly test with chip see step 3 above under Salsa.

5. If your guacamole was not completely devoured and you are unable to let go, you may have to store it.  So that the guacamole does not get that brown color, squeeze some vitamin C over the top of the guacamole and put it into an airtight container, lime or lemon work well. If you do not have those items you can cover it with plastic wrap pressing it firmly to the top of the guacamole. These methods usually help keep the guacamole mean and green overnight.

Music pick to help smash things up, Ozomatli.