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Friday, 14 October 2011

Fresh Salsa & Guacamole

I know I've bottled salsa - but when you have the time and fresh ingredients it's hard to resist.  As it is, I'm convincing myself to look at ingredients I have in the house so I don't make another trip back to one of my favorite places. . . the farm! I can't promise I won't go there again this weekend :)

Fresh Tomato Salsa

Taken from

Makes about 2 cups.

 ¾ pound tomatoes (about 2 medium), seeded, and finely diced (1 ½ cups)
1/3 cup chopped cilantro
¼ cup finely chopped white onion
1 small fresh jalapeno or Serrano chile, finely chopped, included seeds (the more seeds the more heat!) It's helpful to wear gloves here remember.
1 TBSP freshly squeezed lime juice
½ tsp fine salt, or 1 tsp kosher salt

Mix all the ingredients together in a bowl. Season to taste with additional chile, lime juice, and salt. 
This salsa keeps in the fridge for just a day or two.  Before you serve it, stir it well drained of any excess liquid that has accumulated in the bowl.


Taken from America’s Test Kitchen 2001-2010. 

Makes 2 ½ to 3 cups.

 3 medium ripe avocadoes
¼ cup minced fresh cilantro leaves
2 TBSP minced onion
1 small jalapeno chile, stemmed seeded, and minced
1 medium garlic clove, minced or pressed through a garlic press (about 1 tsp)
½ tsp ground cumin (optional)
dash of salt
2 TBSP juice from freshly squeezed lime

  1. Halve 1 avocado, remove the pit, and scoop out the flesh in a medium bowl. Mash the flesh lightly with the cilantro, onion, jalapeno, garlic, cumin, and ¼ tsp of salt with the tines of a fork until just combined. (see picture for dicing avocado for cubes)
  2. Halve, pit, and cube the remaining 2 avocados.  Add the cubes to the bowl with the mashed avocado mixture. 
  3. Sprinkle the lime juice over the diced avocado and mix the entire contents of the bowl lightly with a fork until combined but still chunky.  Season with salt, if necessary, and serve
  4. This guacamole can be kept in the fridge a couple of days.

Enjoy with some nachos! 

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