Wednesday 28 July
We had a fourth avocado from Monday, and it went into Holt's traditional guacamole tonight.
Red and yellow tomatoes went into the pico de gallo, along with lots of coriander, onion, and a squirt of lime.
The poblanos were HOT! We stuffed them with shredded monterey jack and goat cheese (more of the former) and a handful of chopped fresh oregano leaves, just seasoned with salt and white pepper. The purity of the cheeses helped temper the chiles, once they were dipped in egg, then in seasoned cornmeal, and fried in oil. But they also needed a douse of yogurt to keep them reasonable.
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