Springtime in the Cotswolds
I won’t be sharing how many times I have indulged in Scones and Clotted
Cream but you know they say, “When in Rome………”!
And if the scones weren’t enough, we added these fine delicacies to
our afternoon tea party!
A few fine friends in the background that we met on one of our outings!
Ten Minute Enchilada Sauce
1/4 cup vegetable oil
2 tablespoons self-rising flour
1/4 cup New Mexico or California chili
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
1. Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Tomato, Corn and Avocado Salsa
1/2 red onion, diced finely
3/4 cup tomatoes, diced and laid out on paper towels (I normally sprinkle them with a dash of sea salt unless they’re perfectly ripe)
1 ear of corn, kernels cut off
1 small garlic clove, mince
1 large or 2 small ripe hass avocados, one half diced into 1/2 inch cubes, other half mashed
Juice from half a lime
Sea salt and fresh ground pepper to taste
1. Combine all ingredients, adding avocado just before serving.