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Salt to Meat Ratio
Depending on who you talk to you or which web site you visit, you'll get a different answer regarding how much salt to add to meat. Based on research and my own experience, around 3/4 of a teaspoon of table salt or sea salt per pound of meat works well in most situations. I have also used as much as 1 teaspoon per pound depending on the recipe. You really need to understand your likes and your recipe to determine the best amount of salt. It's also important to factor in the type and brand of salt. Most table and sea salt are approximately the same. For example, table salt is fine so it is tightly packed while kosher salt tends to have irregular crystal shapes leading to less sodium per measurement. Even among the varieties of kosher salt there are vast differences so be warned!





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Condiment
Guacamole Topper Monday, August 31, 2015
Guacamole Topper

I absolutely love my Guacamole Del Rio recipe but it's better suited as a dip than a condiment. It has a very aggressive spice, onion and garlic flavor that could overpower a dish where you just want creamy avocado flavor. This guacamole goes will with tacos, burritos, tostadas or just about any Mexican food you might be making. You could even spread it on a sandwich :)

Guacamole Topper

The most important step is picking out ripe avocados. I've outlined the steps quite extensively in my Guacamole Del Rio recipe so refer to it for assistance if needed. One thing I didn't talk about, however, is what to do with avocados that aren't ripe. Avocados don't ripen on the tree. I often stick them in a brown paper bag. This allows the ethylene gas they produce to help ripen them. Don't stick them in the refrigerator as this will retard the process. In 2 to 5 days you will have ripe avocados!

Guacamole Topper

Mix all the ingredients in a bowl, being careful not to over mix the avocado. You want some chunky avocado in the condiment, not a lifeless bowl of liquified avocado fruit. I often add the diced tomatoes at the end so their structure is not compromised. It's also a good idea not to store your guacamole overnight as it tends spoil, even with lemon juice.

   

Ingredients: Serves: 5

Condiment
  3 Each Avocados (Ripe)
  1 Tbsp Lemon Juice (Fresh Squeezed)
  1 Tbsp Cilantro (Chopped)
  1/4 Tsp Salt
  1/4 Tsp Chili Powder
  1/8 Tsp Black Pepper (Freshly Ground)
  2 Dashes Tabasco
  1/2 Each Roma Tomato (Deseeded & Diced)

Steps: Prep Time: 15 Minutes

Mix Ingredients
Mix all ingredients together, careful to keep some of the avocado chunky.

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