Last week I promised to share the salsa and guacamole recipes that I use. We love these around here and once made, they go fast. They go nicely with any Mexican dish, tortilla chips, or the Not-refried Beans I shared with you last week. I warn you, though…these are addictive!
The salsa is based on one or two other recipes I have tried and altered. It uses canned tomatoes. At first I was hesitant about using canned tomatoes, but the recipe actually turns out delicious and easy. Also, you control the heat of the salsa by controlling the amount of jalapeños you use.
- 1 can of canned tomatoes with juice
- 1-2 fresh jalapeño peppers, chopped
- 1 small yellow onion, chopped
- 1 lime, juiced
- 2 cloves garlic, peeled and chopped
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Add all ingredients to blender or food processor. Blend for a few seconds for chunky salsa or a bit longer for a smoother texture. Refrigerate any unused portion.
The guacamole is a copycat of Chipotle’s guacamole which I love. I found it online at www.chipotlefan.com. The recipe below makes about 1 cup or so, depending on the size of the avocados. If you want to make a lot of guacamole you can check out the Chipotle Fan page for a batch recipe.
- 2 Hass avocados
- 1/2 jalapeño, seeded, and minced
- 1/4 red onion, finely chopped
- 2 heaping tablespoons cilantro, finely chopped
- 1/4 lime, juiced
- 1/4 teaspoon salt (I like sea or kosher)
- Combine all of the ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste. For extra spicy guacamole, just leave in the jalapeño seeds. Remember to cover the guacamole you store in the refrigerator by placing plastic wrap right on top of the guacamole and then covering the whole dish. This reduces discoloration.
After writing this, I am seriously craving some chips with salsa and guacamole. Alas, I do not have the ingredients on hand. Sigh. I had better run to the store.
Let me know if you try these recipes. Do you have a salsa or guacamole recipe to share? Feel free to leave a comment. Share and let’s talk about it.