Fire Island, parte 1. Guacamole.




Yes, you want to be here.

Why, might you ask, are you showing us a beach?  Why is there nothing baked, nothing wrapped in pastry?  Where are the sugared things, the cookies and brownies and cakes?  Mostly importantly, where have you put the chocolate?

Well, I would have to answer; I have gone to the beach.  Away from California and safely stowed away on Fire Island, NY where everything is sun bleached sand and blue gray Atlantic waters.  Where there are no cars, only bicycles and the extremely tan.  Here, the only time to bake would be in the early, predawn morning before the sun has had a chance to shine.

As it is, the only thing roasting and baking here are the golden brown people.

So in the spirit of all that is tan, here is an easy, 10-minute-or-less dinner of salsa fresca and guacamole.  Either as a dip or as an add in to a lemon-Dijon mixed green salad, each are perfect for the beach, where an oven should rarely if ever be turned on.


Oh the beach, oh Fire Island.


Salsa Fresca

The difference between salsa fresca and pico de gallo?  I couldn’t tell you.

This is as easy and nice to make as the name implies.  Just throw everything together in a bowl and mix, then place the bowl in a fridge and let everything muddle and macerate for up to half a day.

4 small tomatoes, diced
2 cloves garlic, finely diced or run through a garlic press
¼ cup finely chopped cilantro
¼ of a large red onion, finely diced
Juice from ½ of a large lemon
Hot sauce, salt, and pepper, all to taste

Salsa Guac

Every guacamole is different—some have garlic, some have lemon instead of lime, some are chunky some are smooth.  I like a smooth and lime guacamole that breaks chips and is perfect on everything.

2 ripe avocadoes
Juice from one large lime
¼ cup chopped cilantro
¼ of a large red onion, finely diced
Hot sauce, salt, and pepper, all to taste

1.  Scoop two ripe avocados into a bowl and add the limejuice, cilantro, and red onion.  An easy way to get inside an avocado is to make one slice all the way to the pit around the entire fruit.  Then pierce the pit with a sharp knife and simple twist to remove.  After that, getting the flesh out is easy.  Scoop, spoon, slice, and cut—anything works.

2.  Stir the ingredients together until smooth and only little chunks are left in the guacamole.  Add hot sauce, salt, and pepper.  Mix and eat immediately, or cover with limejuice and refrigerate for up to half a day, stirring together before serving.

Lemon Dijon Dressing

Juice from 1/2 of a lemon

1 clove of garlic, finely diced or run through a garlic press
1 tablespoon Dijon mustard
Salt and pepper to taste
A little less than ¼ cup of olive oil

1.  Mix together the lemon juice, garlic, mustard, and salt and pepper in a small bowl until combined.  Slowly stir in the olive oil while continuously stirring to emulsify the ingredients.  Stop just before the dressing breaks, though if it does, it’s totally fine.  Just stir together before dressing a salad.  This is great as a light lemon Caesar dressing, just add Parmesan cheese.

3 thoughts on “Fire Island, parte 1. Guacamole.

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