Fresh Tomato Salsa and Guacamole
Fresh tomato salsa and guacamole are frequently served alongside each other. To quickly whip up both, I make a salsa first, set some aside and then add this to some avocado with a little extra coriander/cilantro and lime. Made in a food processor, you can make both dips in minutes, literally at the push of a button.
Ingredients
Fresh Tomato Salsa/Pico de Gallo:
- 35g – 40g/¼ onion, peeled and roughly chopped
- 1 small red chilli or ⅛ – ¼ teaspoon chill flakes (optional)
- 20g fresh coriander/cilantro including stems, roughly chopped
- 350g – 400g/4 medium tomatoes, stem removed and roughly chopped
- ⅛ teaspoon sea salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
- juice of 1 lime
Guacamole:
- 4 tablespoons Fresh Tomato Salsa/Pico de Gallo (from above)
- 1 small red chilli or ⅛ – ¼ teaspoon chill flakes (optional)
- 5g fresh coriander, roughly chopped
- 1 – 3 avocados/ 200 – 250g avocado flesh, skin and stones removed
- juice of 1 lime
- ⅛ teaspoon sea salt, or to taste
- ⅛ teaspoon freshly ground black pepper, or to taste
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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First, make the Fresh Tomato Salsa: blitz the peeled and chopped onion with the coriander and chilli (if using) in the food processor.
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Add the tomatoes and salt and pepper and pulse until the tomatoes are broken down to your liking.
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Stir in the lime juice. Taste and adjust seasoning, if necessary. Serve.
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Next, prepare the guacamole: start by blitzing 4 tablespoons Fresh Tomato Salsa, chilli (if using) with the coriander in the food processor.
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Next add the prepared avocado, ½ the lime juice and additional seasoning.
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Pulse until broken down to your liking, adding more lime juice as necessary. Taste and adjust seasoning. Serve.
Recipe Notes
Equipment:
- kitchen scales and measuring spoons
- chopping board and knife
- food processor
- lime reamer
Should you add chilli peppers to salsa and guacamole?
Adding chilli peppers to salsa and guacamole enhances their flavour profile, and adds a spicy kick and complexity to the overall taste. However, not adding chilli peppers to salsa and guacamole can also be a valid choice. If you’re serving these dips alongside spicy dishes, omitting the chilli peppers can help balance the heat and allow the other flavours to shine through. This approach ensures that the condiments do not overpower or compete with the spiciness of the main dishes.
Ultimately, whether or not to add chilli peppers to these recipes depends on personal preference and the context in which they will be served. It’s a versatile condiment, and you can adjust the heat level to suit your taste and complement the other flavours in your meal.
Serve these fabulous condiments together
Fresh tomato salsa and guacamole are frequently served alongside each other. To quickly whip up both, I make a salsa first, set some aside and then add this to some avocado with a little extra coriander/cilantro and lime. Made in a food processor, you can make both dips in minutes, literally at the push of a button.