![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
I've been reading the _Aya_ series of graphic novels, of life in the Ivory Coast in the 1960s before things went to pot again. The first one has the author/character's mother's recipe in the back, for peanut tomato meat sauce. I tried it, and it was good, if not ecstasy good, making it the first time I'd cooked successfully with peanut butter. The recipe had called for a jalapeño to 'perfume' it; being me, I cut it up and left it in. This made the first time I'd cooked anywaything with a whole pepper, rather than red pepper flakes or cayenne power. It wasn't too spicy.
Yesterday or so I came across a pico de gallo recipe, and I'd been bemoaning how jar salsa seems rather high in salt, so figured I'd try making my own. Fresh cherry tomatoes, yellow onion, 2 peppers, cilantro. Result: failure. I think not enough tomato, but more, crappy dicing. Everything shuold be chopped pretty finely, I was lay, and thus got things like a chip loaded with one large pepper slice and a piece of onion. I tried dicing some more, in the mix, but inefficient. I added some (not quite ripe) avocado for salvage, mashing it around. Eh. Finally I tipped it all into the miraculously (long un-used) clean blender, and the result was, guacamole! Even cut down on the spiciness somehow. Of course, then I needed to clean the blender.
So go me.
I also note that corn tortilla chips have 1/3 the salt per calorie of regular bread. Health concerns might look more at the loading of safflower and sunflower oil, though corn is still most of the calories. (Until you put avocado on it, anyway.)
Yesterday or so I came across a pico de gallo recipe, and I'd been bemoaning how jar salsa seems rather high in salt, so figured I'd try making my own. Fresh cherry tomatoes, yellow onion, 2 peppers, cilantro. Result: failure. I think not enough tomato, but more, crappy dicing. Everything shuold be chopped pretty finely, I was lay, and thus got things like a chip loaded with one large pepper slice and a piece of onion. I tried dicing some more, in the mix, but inefficient. I added some (not quite ripe) avocado for salvage, mashing it around. Eh. Finally I tipped it all into the miraculously (long un-used) clean blender, and the result was, guacamole! Even cut down on the spiciness somehow. Of course, then I needed to clean the blender.
So go me.
I also note that corn tortilla chips have 1/3 the salt per calorie of regular bread. Health concerns might look more at the loading of safflower and sunflower oil, though corn is still most of the calories. (Until you put avocado on it, anyway.)