Cooking Club!

Today the American Cooking Club met after school, and our first menu was, well, rather "South" American... We made Mexican-Style Fresh Tomato Salsa, Mango Peach Salsa, and Guacamole.

Then we....

ATE IT ALL!

Mexican-Style Fresh Tomato Salsa

2 medium tomatoes cut into a medium dice (peeling and seeding optional)

3 tablespoons minced fresh herbs (basil, parsley, mint or tarragon)

3 tablespoons minced fresh cilantro leaves

2 tablespoons finely chopped red onion

1 teaspoon minced garlic

1/2 jalapeño chili pepper, seeded and peeled

juice from one lime

salt

pepper

Mix all ingredients, including salt and pepper to taste, in a medium bowl. This mixture can be set aside at room temperature for a few hours, but it shouldn't be refrigerated or it will lose flavor. Makes about 2 cups.

Spicy Mango Peach Salsa

2 cups fresh mango, diced

2 cups fresh peaches or nectarines, peeled, pitted and chopped

2 cloves garlic, minced

2 tablespoons fresh ginger root, grated

1/4 cup fresh basil or cilantro, chopped

2 serrano chile peppers, diced

1/4 cup fresh lime juice

1. In a large bowl, mix together mangoes, peaches or nectarines, garlic, ginger and basil or cilantro.

2. Add chiles and lime juice to taste; mix well. All to chill 2 hours before serving.

Fresh Guacamole

2 small avocados, ripe

1 tablespoon red onion, minced

1 small clove garlic, minced or pressed through a garlic press

1/2 small jalapeño chile, minced (about 1 1/2 teaspoons)

2 tablespoons fresh cilantro leaves, minced

juice from one lime

salt

1. Halve 1 avocado, remove pit, and scoop flesh into medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro and 1/8 teaspoon salt until just combined.

2. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch cross-hatch incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice over and mix lightly with fork until combined but still chunky.

3. Adjust seasoning with salt, if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated for up to one day. Return guacamole to room temperature, removing plastic wrap, just before serving.)