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toast triangles

These are easy to make. The paprika adds a nice dash of bright color.

4 tablespoons (½ stick) unsalted butter, softened, or as needed

12 slices day-old white sandwich bread

Garlic or onion powder

Sweet paprika

Kosher salt (optional)

1. Preheat the oven to 300°F.

2. Lightly spread the butter on one side of each slice of bread. Lightly sprinkle with garlic or onion powder, paprika, and salt, if using. Cut each slice into 4 triangles and place on a cookie sheet. Bake until lightly brown and crisp, 15 to 20 minutes. Cool and serve. To store, place the triangles in a storage bag or tin can and keep at room temperature for 2 to 3 days. Recrisp in the oven if necessary after storing.

chunky guacamole with serrano peppers

Among all the dishes I make, this one is definitely a favorite. This is why the batch is so big—no one can stop eating it! I have a few tricks that give my guacamole great flavor and texture. First and most important, I use lemon, not lime, juice. Lemon has a little sweetness that brings out all the other flavors. Also key is that I never skimp on the lemon or the kosher salt. I sometimes laugh that I basically make a salty lemonade for the avocado and other ingredients to swim in—trust me, it makes all the difference! Serrano peppers give it a great kick, much better than jalapeños. And finally, never stir as you add each ingredient to the bowl or the guacamole will become too watery. This is especially beautiful served in a dish that shows off the guacamole’s green, white, and red, such as a molcajete—a Mexican mortar and pestle—or a bright and fun serving bowl. Serve with tortilla chips for an appetizer or on top of steak, such as in Chili-Rubbed Skirt Steak Tacos.

MAKES ABOUT 8 CUPS

6 ripe avocados, cut into ½-inch dice

4 medium ripe tomatoes, cut into ½-inch dice

1 large white onion, finely chopped

½ bunch of fresh cilantro, leaves chopped

1 serrano pepper, finely minced

Juice from 4 small lemons (about 8 tablespoons)

2 teaspoons kosher salt or to taste

1. In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice, and salt. Stir gently until well combined.

2. Transfer to a serving bowl and serve.

FROM AUNT ELSA’S KITCHEN To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.

pico de gallo

I frequently have friends over to play games at my house, and it’s become a game night tradition that I put out heaping bowls of Pico de Gallo and guacamole along with a big basket of tortilla chips. Pico de Gallo improves with time and I serve it with chips, of course, but also spooned over any red meat, in tacos, or with scrambled eggs for huevos rancheros.

For an extra chunky salsa, simply mix all the ingredients together without pureeing. Whatever texture you prefer, the burst of fresh flavor this salsa offers depends on using ripe, in-season tomatoes and lime—never lemon—juice. For a spicier salsa, leave some or all of the seeds in the serrano peppers.

MAKES ABOUT 3 CUPS

2 medium tomatoes, chopped

1 white onion, chopped

½ bunch of fresh cilantro, leaves chopped

2 serrano peppers, stemmed, seeded, and minced

Juice of 1 lime (about 2 tablespoons) or to taste

Kosher salt to taste

Tortilla chips, for serving

1. In the work bowl of a food processor or blender, place the tomatoes, onion, cilantro, serrano, and lime juice. Pulse until you like the consistency of the salsa. Taste and add additional lime juice, if desired, and salt.

2. Transfer to a small serving bowl and serve with tortilla chips. Pico de gallo can be stored in a tightly covered container in the refrigerator for up to 1 week.

FRESH PEPPERS

There are countless varieties of peppers (also called chiles) available, and aficionados can identify the distinctions of each and every one. For the purpose of this book, I’ll highlight just a few that are readily available and