Guacamole and Tomato Salsa

GUACAMOLE

Everyone loves this avocado-based dip which originated in Mexico. Traditionally it is made by simply mashing ripe avocado with a little salt, though some recipes include tomato, onion, lime juice, chilli and other seasonings. This is my version – and I find it easier to do the mashing with a fork on a dinner plate.

makes about 2 cups
V GF

what you need
2 avocados
1/2 small red onion/green spring onion, finely chopped
1 large tomato, deseeded, finely chopped
juice of 1 lemon / lime
pinch of sea salt
freshly ground black pepper & ground sweet paprika, to taste

what you do
1. Cut the avocados in half, remove the seed, and scoop out the flesh.
Combine the avocado flesh and lemon / lime juice on a dinner plate or in a bowl,
and mash with a fork until smooth.

2. Mix in the onion and tomato, and season to taste.

Note: Guacamole is best made close to serving time. If you need to make ahead, cover the surface with a piece of baking paper cut to size. Keep in the fridge for up to a couple of hours.

TOMATO SALSA

Salsa is a dance, but it is also a sauce! It usually refers to the spicy, often tomato-based hot sauces typical of Mexican cuisine, particularly those used as dips. This recipe is for a raw, fresh tomato salsa with fragrant coriander and a hint of chilli.

makes about 2 cups
V GF

what you need
6 ripe tomatoes
1/2 red onion, finely diced
1/2 bunch coriander (roots, stalks and leaves), finely chopped
juice of 1 lime
1/2 tsp rapadura sugar (or raw sugar)
pinch of sea salt
1 small red chilli, deseeded and finely chopped (optional)

what you do
1. Cut the tomatoes into quarters, and remove the cores and seeds. Cut the flesh
into a large dice.
2. Combine the tomato with the remaining ingredients.

Note: Tomato salsa is best served at room temperature within one hour of making.

© Jane Grover - NAKED FOOD - the way food was meant to be