Guacamole & Salsa

This party-portion is double the salsa recipe
and 6xs the guacamole recipe

A perfect summer party snack, and so easy to make (I know I always say that, but it's true!). Once you've tried these freshly made dips, it will be hard to go back to the store-bought versions. You know that making them from fresh ingredients that this is super healthy. The recipes are very flexible in terms of amount of each ingredient. Adjust to your own taste or with what you have on-hand. Also make these to accompany a Mexican dinner. Visually, I prefer an all-green guacamole, using green heirloom tomatoes, but the taste is the delicious with either.

GUACAMOLE
1 avocado
1 small tomato, rinse out the the seeds, and finely chop
2 Tbsp red or green onion, finely chopped
1 Tbsp fresh cilantro/coriander, leaves only, finely chopped
juice of 1 wedge of lime
1/2 tsp fresh green chili*, finely chopped (optional)
Sea salt and pepper, to taste

• Halve the avocado and take the seed/stone out. Scoop the flesh out into a bowl. 
• Roughly mash the avocado so that there are still chunky bits. 
• Squeeze and mix in in lime or lemon juice (this prevents the avocado from oxidizing or turning brown). Do this a little at a time, tasting as you go. Make sure the citrus does not overpower the taste of the avocado.
• Add the remaining ingredients and combine evenly. 
• Season to taste. Serve immediately, or store in the refrigerator in an airtight container until ready. 

SPICY SALSA
1 shallot or ½ small red onion, peeled and finely chopped
1 tsp apple cider vinegar
1lb (450g) fresh ripe tomatoes
1 clove garlic, peeled, smashed and finely chopped
2 Tbsp fresh cilantro/coriander, leaves only, finely chopped
1/4 tsp sea salt
1 Tbsp fresh lime juice
1/2 tsp cayenne pepper powder
1 chili, chipotle or jalapeño pepper*, de-seeded and finely chopped

• Soak the chopped shallot/onion in vinegar first while preparing other ingredients. 
• Halve the tomatoes, rinse out the seeds and chop into really small pieces. Place in a colander on top of the bowl to drain out any excess liquid. 
• Combine all ingredients in a medium-sized bowl, cover with plastic wrap and refrigerate for 3-4 hours for the flavors to meld. 

*NOTE: It's the seeds that make a chili pepper spicy, so the fewer seeds, the less heat! 

SALSA VERDE
1.5 lbs tomatillos, husked and cleaned
1 cup fresh coriander, chopped
3 serrano chilis, seeded and roughly chopped
1/2 white onion, peeled and roughly chopped
3 cloves garlic, peeled and minced
1 lime, juiced
3/4 tsp sea salt

• Put cleaned tomatillos in a saucepan. Fill with water and bring to a boil. Then, turn off the heat and let rest for 5 minutes. 
• Drain and place in a food processor. Process until smooth. 
• Add the remaining ingredients and pulse 3-4 times.