Enchilada Sauce

So I was playing around with some ideas for a nice little sauce to add to my mashed potatoes instead of just sour cream. I came up with this idea, which tastes great with mashed potatoes, that would be a great enchilada sauce.

1 8oz container of sour cream
2 Avacados
2 Roma tomatoes
1 Serrano chilli (More if you like it hotter.)
1-2 Cloves of garlic to taste
1.5 Tablespoons of lemon juice
3 Tablespoons of Chives
Salt and pepper to taste.

I use my Cuisinart food processor to make this easier, but you can do it how you please. A blender will get the job done, too. I drop in the garlic and chilli pepper and let the processor break them down finely. I then add sour cream, avocados, tomatoes, lemon juice, salt and pepper and let it turn into a nice saucy texture. After ensuring that the heat and salt & pepper levels are to your liking, add in the pre-cut chives and pulse the processor a few times to mix them in but avoid breaking them down too far.

You could add some corn in or cilantro also if you like that, but I like keeping this a bit more simple. Enjoy this easy recipe and let me know if you tweak it in any creative ways!

Flavor.

One thing that I have noticed, since my cooking kick started, is how good food tastes when it's home made. I'm not talking about a burger or a steak, I'm talking about all the way down to the main ingredients. Today I really tore up the kitchen getting ready for our camping trip. I made some coleslaw, guacamole, peanut butter, mayonnaise and fresh burgers out of top sirloin.

I mean, I'm sure most people have made guac before, so that's not a huge deal. But have you made your own mayonnaise? It's really good and you can select what kind of mayo you want. Want a herb infused blend? Easy. Want some wasabi mayo? Easy. Does it allow for a long shelf life? Heck no. Why? Because you're taking out all the preservatives and other crap that keeps it good for long periods of time.

The peanut butter I made today is pretty good, although I have some room for improvement on the recipe. I added some locally produced honey that was made with bees who fed off local avocado trees, which added a nice flavor to it.

Have you ever had a freshly ground burger? I mean, I never know what is in the raw hamburger when I buy it. But by doing it this way, you can control what cuts you use and how much fat you allow to be in it. A NY Strip burger is especially tasty. The KitchenAid meat grinder works very well for this. I'm sure I could use my Cuisinart, like I do on a lot of other things, but this is one of those instances where I like the consistency that the KitchenAid produces.

Anyway, I challenge YOU to make a fresh meal out of nothing processed. Like my fettuccine from a post ago. Is it going to take you longer? Yup, sure is. But you add so much more pride, not to mention flavor, when you do it this way. Good luck!