Basic Salsa and Guacamole
I’ve had a few requests for easier recipes. Often I include easier stuff in with the more complicated recipes but that’s a little harder to find. Here are my recipes for basic salsa and guacamole. I say “basic” in that they are easy and fairly pure. I’ve seen recipes with cider vinegar, cumin, and even ginger (??). You feel free to add any extra stuff you want. The amounts are just a guideline, you should change them based on your likes/preferences. I like cilantro so there is a lot in there. I’m also betting that when I make salsa, there is about 2-3x’s as much garlic as I listed below. Experiment, this stuff is supposed to be fun.
Salsa
Tomatoes – Let’s say 5 plum tomatoes or 3 regular sized ones
Onions – 1 medium
Garlic – 2-3 cloves
Cilantro – ½ bunch, fresh, mostly leaves (though stems are OK too if chopped fine)
Jalapeño – one half small fresh
Lime Juice – ½ to 1 fresh lime
Salt – to taste (be careful)
Pepper to taste
Chop/food process/blend/whatever all of the above. The salsa will be hotter if you leave in the pith of the jalapeño (white part where the seeds connect, never include the actual seeds) though fresh peppers are very unpredictable in their heat level. The only way to know for sure is to taste beforehand. Make sure you don’t make the salsa too salty as people will be dipping salty chips in it. Better a too little than too much.
Guacamole
Avocado – Let’s say 5
Tomatoes – one medium
Onions – one medium
Garlic – 2-3 cloves
Cilantro – ½ bunch, fresh, mostly leaves (though stems are OK too if chopped fine)
Jalapeño – one half small fresh
Lime Juice –1 fresh
Salt – to taste (be careful)
Pepper to taste
Scoop out the insides of the avocado and place in a bowl. Chop the rest by hand. Mix together. Remember what I said above about the jalapeños and salt. Also, that “if you add lime juice it won’t turn brown” is crap. It’ll turn brown. Just scrap off the brown part and discard. Air does it so a tall thin container is best.
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[...] Serve with pico de gallo (fresh tomato salsa) and chopped avocados. I also add lettuce, grilled onions, grilled bell peppers, and pickled [...]