Snack time, best eating while singing to the tune of the Bare Naked Ladies song Snacktime. I worked from home the other day and Sig brought me down a mid-afternoon snack. He had just made the salsa and I spiced up the olives the day before. These are quick and easy snacks that you can make ahead of time or serve right away with ingredients that are usually kicking around in your kitchen. Makes me want to work from home more often! -Steph McVox
Fresh Shiny Tomato Salsa
· ½ of an onion, finely chopped
· 1-2 cloves garlic, minced
· 2-3 tomatoes, seeds removed, finely chopped
· 1-2 jalapeno peppers, finely chopped (most of the seeds removed but not all)
· Cilantro, minced (Optional)
· Good squeeze of lime juice
· Salt and pepper
Sometimes Sig soaks the onion in water for about half an hour to take the edge off. Combine onions and garlic with tomatoes, peppers, lime juice, salt, and pepper. We usually eat it right away but you can refrigerate for 2 to 4 hours to blend flavours. Makes about 2 cups of salsa.
Citrus Marinated Olives
Source: Bob Blumer
1 ½ cups of your favourite olives (I like to mix and match from the deli-section)
1-2 cloves garlic, minced
½ orange, zested. Use only the zest.
½ lemon, zested and juiced
Liberal shake of red pepper flakes
Liberal shake of fennel seeds
If you have fresh rosemary and/or parsley, mince lots and throw it in.
½ teaspoon freshly ground black pepper
Splash of olive oil
Combine all ingredients in a bowl. Taste an olive and see if it needs more lemon juice or any of the above ingredients. Ideally you want to let this marinate for a couple of hours or days, but they can be served immediately
If it’s one thing we Vox like, it’s our gauc. The first time I remember having it was when our Aunt Sheila made it, in Rossland back in the hey day. Sheila is a great cook and introduced us to many foods. Guacamole one of them of course. I always thought I made a pretty good gauc until I tasted Alicia’s. It will transcend you. I asked her to make it so that I could see her tricks. At one point, before she added salt, she said ” don’t be shocked by the amount of salt I’m adding”. She turned the shaker upside down into the bowl and calmly watched my expression. Now I always use fresh chili and garlic and LOTS of salt. Alicia uses lemon, but I still like the floral taste lime adds. -bvox
The Best Gaucamole in my eyes
1 large ripe avocado
1 small red chili, finely cut
1 clove minced garlic
Lime juice from half a lime
3/4 teaspoon salt
Fresh ground pepper to taste
Mash everything together and scoop into mouth with tortilla chips. The Vox also prefer Que Pasa brand, made here in Vancouver.