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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 chilli, deseeded and finely chopped
  5. 10 sprigs fresh coriander (cilantro)
  6. Juice of ½ lime • salt and pepper
  7. For the Salsa:
  8. ½ red onion, chopped
  9. 5 plum tomatoes, finely diced
  10. ½ red chilli, deseeded and finely chopped, or more to taste
  11. 10 sprigs fresh coriander (cilantro)
  12. Juice of ½ lime
  13. Dash of olive oil
  14. 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 chilli, lime and salt and pepper to your taste.

Salsa

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

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