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Salsa & Guacamole

March 23, 2014




I've been trying to get better at taking a lunch to work rather than buying something locally, which working in Downcity Providence is a tricky thing to resist.

I'm not a fussy eater but I know i'm not satisfied with something too ordinary and get bored of the same old thing day in day out.

This week i'm taking guacamole and blue and yellow corn tortilla chips to work. I'm partial to a pick and mix sort of meal and being that Mexican flavours are fast becoming my joint favourite with Indian, this has been satisfying my fickle lunch requirements.

Ingredients:

2 large vine ripened tomatoes
1 red onion
3 very ripe avocados (even those that have a 'ripe' sticker on them in the market will be too hard, let them sit for a couple of days until they are squashy or use this tip to ripen them quickly)
the juice of 2 limes

salt and pepper
small bunch of fresh cilantro (make a heaped table spoon when chopped)

Method:

Quarter the tomatoes and remove the cores and fleshy seedy parts. Slice then dice into small pieces but don'r mash you want very fine pieces of tomato in the guacamole. Dice the red onion to the same size as the tomato.

Scoop out the avocado flesh and mash with a fork, this is how ripe they should be. I have perserved with market 'ripe' stickered avocados using a blended to smooth them into a paste and they just don't taste right! 
You want them super ripe so that you can mash the avocado rather than blending them, this give a much nicer texture.

Add the tomato and onion pieces to the avocado and mix into, being careful not to over mash the avocado. Add in the lime juice, the cilantro, salt and the pepper to taste.

Enjoy with tortilla chips, some spicy salsa and sour cream or tucked into a taco with grilled chicken, rice and more salsa!




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