Guacamole and Tomato Salsa

David and Charlotte Bailey

Proof that simple sometimes really is best, this tomato salsa (also known as pico de gallo) is practically a mandatory accompaniment to any Mexican dish. As with guacamole, we love it as a dip, but it also works brilliantly as a side dish – its lime freshness enlivens all it accompanies!

  1. For the Guac:
  2. 2 ripe avocados, peeled and stoned
  3. ¼ red onion, chopped
  4. ½ red chili, deseeded and finely chopped
  5. 10 sprigs fresh cilantro
  6. Juice of ½ lime
  7. Salt and pepper
  8. For the Salsa:
  9. ½ red onion, chopped
  10. 5 plum tomatoes, finely diced
  11. ½ red chili, deseeded and finely chopped, or more to taste
  12. 10 sprigs fresh cilantro
  13. Juice of ½ lime
  14. Dash of olive oil
  15. Salt and pepper

Guacamole

  • Put everything in a food processor and blitz for about 10 seconds, making sure you keep some of the texture. If you feel like getting more hands-on, do it the traditional way, using a pestle and mortar.
  • Adjust the chili, lime, salt, and pepper to your taste.

Salsa

  • Simply mix everything together thoroughly, and adjust the chili, lime, salt, and pepper to your taste.

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