I spend an embarrassing amount of time slogging around on Taste Overload and CuteSpotting. There are payoff moments of squee, sure, but a lot of the food over on TasteWhatever is tiresome, unoriginal, drowned in sugar (I could go on). (The cats are always a delight, though.)
But it's worth it over on TasteLand for those aha! moments. And if you pronounce aha with the accent on the first syllable, you are reprehensible. And wrong.
I've got my eye on a corn fritters recipe, and I have already made two (at least) other dishes that came out really well. One I have yet to post, and you will flip when you see it. This one here, though, we are actually making all the time now, it's so good.
It's a salsa cruda with chunks of avocado, along with the tomatoes, onions and peppers. It would never have occurred to me to add avocado to salsa (except for those wonderful blended green salsas with green chiles and tomatillos). I mean, I put avocado slices on my nachos, and they're served with salsa. So it's a natural combination. Dumb me, I just didn't put dos y dos together. So pretty, and such a fun texture!
But (you knew there was going to be a but) there's another secret ingredient, again something I was unable to imagine all on my own. Tequila! In a salsa cruda! Exclamation points!
It's remarkable. Just a tiny dash, because you're not going for boozy. A whisper of South of the Border, but if you tasted some of mine, you'd never guess there was hooch in it. The result is flavor, and I'm finding it hard to describe. You know what salsa tastes like, and you know what tequila tastes like. But in combination, everything becomes so synergized you can't tell what's in there. And it's good.
Oh, and there's a squeeze of lime too. We're talking flavor.
There it is on top of a quesadilla filled with cheese and corn kernels. It's almost like salad on your food, and I mean that in the kindest way.
I apologize that I can't attribute the recipe. Story of my life. When I'm rambling around on TasteSpotter, I never seem to memorize the names of the bloggers I click on, unless they are somebody I already know. Poor excuse, but it's hell trying to scroll back dozens of pages, searching and failing to find the source again.
Okay. Adios.
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8 comments:
That all sounds inspired to me, especially the corn-and-cheese quesadilla! Now, why didn't I think of that? I have made versions of the salsa (although not with tequila and, man, I wish I had) but putting fresh corn in a quesadilla is genius. Definitely doing that next time we make Qs.
Zoomie: Yeah, the post is supposed to be about the salsa, but I couldn't help dropping the news that the quesadillas had fresh corn inside. Glad you noticed!
I may have been encouraging you all to use a skimpy splash of tequila, but honestly, put in as much as you want.
I think "less is more" would be a good motto for the tequila - just a hint to liven things up.
My tummy rumbles! Loverly.
Zoomie, start with less, and ratchet it up if you like. I was just trying to say I might have sounded super stingy about the tequila in the post. I only meant not to gush in a half a cup. Hmm. That night make a neat Bloody Mary, if you purred it in the blender!
Greg, so easy and satisfying. Cranky has bought, what, three nips now, because we keep making it.
Pureed.
Bloody Maria, perhaps. Interesting thought.
Zoomie, I just mentioned it to Cranky, and he wants one NOW.
María Ensangrentada. Olé!
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