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Guacamole and Tomato Salsa

David and Charlotte Bailey

Guacamole and Tomato Salsa

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

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

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