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Mexican Night
Apr. 23rd, 2009 02:06 pmLast night, we whipped up a Mexican meal. We made a quick chili recipe from a supplement of Fine Cooking magazine called Make it Tonight (The Best of Fine Cooking). The chili is pictured on the cover.
The toping for the chili recipe includes avocados. Because the recipe only calls for one and I had bought five, we needed to put the others to use in another recipe. So we whipped up some guacamole from our increasingly indispensable Mexican Cookbook. I also quickly put together a double recipe of the Pico de Gallo Salsa from the same book, which I make often. I've included these two recipes under the cut.
The toping for the chili recipe includes avocados. Because the recipe only calls for one and I had bought five, we needed to put the others to use in another recipe. So we whipped up some guacamole from our increasingly indispensable Mexican Cookbook. I also quickly put together a double recipe of the Pico de Gallo Salsa from the same book, which I make often. I've included these two recipes under the cut.