assignmentPREPARATION
Pour sour cream mixture over the cucumber mixture and toss gently to coat. Serve immediately with tortilla chips.
Combine all. Better if it sits for a couple of hours for the flavors to blend.
TO RIPEN AVOCADOS QUICKER
preheat oven to 350°. Wrap avocados in foil and place in the preheated oven for 20 mins. If avocado is almost ripe, place foil wrapped in 200° oven for 10 mins.
Mix all together and serve immediately:
Top with a cover of thin slices of lime to prevent browning before serving
Blend all together until smooth
Sauté ½ roughly chopped onion and 2 whole, peeled garlic cloves in a glug of oil over medium heat.
Once the onion is browning, you can add 1 tsp.
Mexican oregano, some freshly cracked black pepper and ¼ tsp. cumin (optional.) Briefly cook until fragrant in a non-reactive pan, (not cast iron) and then add the de-stemmed jalapeños, ¾ C white vinegar, ½ C water and ½ tsp. salt.
Bring to a simmer and then add everything to a blender.
Add 8--10 sprigs cilantro and lime juice.
Blend well or to your desired consistency.
Leave a bit chunky or blend until smooth.
Add mixture to bottles with opening large enough to pour.
This sauce should be refrigerated and it thickens when it is cold.