Guacamole vs. Salsa

Nice call on the verde cruda. When the tomatillos' acidity is tweaked right with lime and salt it really sings : )

I don't really make the traditional red/tomato salsa as a "cup of with a bowl of chips" type item but more as a spicy condiment to compliment a main dish so I use a stone mortar and pestle to pound roasted chiles, garlic and salt into a paste as a base. And that jarred stuff is just a lot of sugar and salt.

 

I will admit, I do love a black bean and roasted corn salsa.

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Oooooh! Nice call with the Spaten! For me, it's guac every time.

 

Guac and it isn't even up for discussion

 

I'm Scott Dierking and I approve of this turd-cutter.