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!

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Ingredients

For the Guac:
2 ripe avocados, peeled and stoned
¼ red onion, chopped
½ red chilli, deseeded and finely chopped
10 sprigs fresh coriander (cilantro)
Juice of ½ lime • salt and pepper
For the Salsa:
½ red onion, chopped
5 plum tomatoes, finely diced
½ red chilli, deseeded and finely chopped, or more to taste
10 sprigs fresh coriander (cilantro)
Juice of ½ lime
Dash of olive oil
Salt and pepper

Preparation

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 chilli, lime and salt and pepper to your taste.

Salsa