Of the million-and-one projects I have racing around in my head everyday I had the opportunity to begin an experiment I have been wanting to start since coming down here to the island: Making Sea Salt. So here are the facts, from what I understand.
- Collect ocean water
- Allow to slowly evaporate in shallow pools
- Presto, you have salt
I may be severely underestimating the process and scale of this project but as I stated above, this is an experiment. I will you keep you up to date with my progress.
What the lovely photo above fails to express is the work it takes to haul 25 quarts of sea water over a quarter mile of deserted sand dunes! It will be worth it, even if all I get is one teaspoon of salt.
I have loved you for a long time. From the first moment we met, back in the formative years of my youth. You have always been there when I needed you, a snack with friends, the perfect topping for my tostadas, and even as a meal when I was too tired to cook anything else after a late night at work. You will always be the snack (meal?!?) for me.
But seriously, this one goes out to all the Cinco y Diez fans out there that miss the guacamole we used to serve. It is made with one of my all time favorite foods, avocados! Avocados are at their peak in late spring and summer and great guacamole is all about the perfect avocado. More often then not, grocery stores in the south tend to stock avocados rock hard. This is because most avocados come California or Mexico. There are Florida Avocados out there, but they are not my preferred choice for guacamole. They are larger in size and lack the buttery texture I love. When shopping for avocados, look for ones that gives just slightly when gently squeezed. When you cut them open, they should be a bright, buttery, light green that is slightly darker toward the outside.
2 hass avocados
2 tsp. roasted poblano (minced)
1 tsp. of roasted onion (minced)
1.5 tsp. minced cilantro
2.5 tsp. lime juice
1 tsp. of sour cream or crema
¾ tsp. kosher salt
To roast the poblano and onion you will need one of each set over an open flame (an eye on your range or a grill will work). Char until black on the outside. For the poblano, place in a bowl and wrap. Set aside for 10 to 15 minuets. This will slightly steam the pepper and allow the skin to peel off easier. Deseed the pepper and mince desired amount.
Cut the avocado in half and remove the pit. Spoon the avocado out of the skin and roughly dice. Add in poblano, onion, cilantro, lime juice, sour cream, and salt. Stir gently if you like it a little chunky. Mash it up if you like it smooth. Eat with tortilla chips… or however you prefer. This recipe yields a good size snack for two… or enough for one California girl.