There is a lot to be said for swinging around a knife. Stabbing vegetables is a great method for chasing away the blahs. The only thing better is chowing down on the delicious results. I promised MG and Michael, our dinner guest to supply the homemade guac and the salsa, plus season up some chicken if MG agreed to employ his trademark secret for cooking the tortillas just long enough for sturdiness without burning.
I used to just chop the hell out of everything and mix it together, sweeping the excess mix into a single container for the fridge, but now I keep the ingredients separated by family – onion family, pepper family, and things that are green but not a pepper family member. As I mix a little of each in and try the resulting flavor of the salsa and the guac, I’m starting to learn what combination produces the most kick.