Easy homemade salsa and guacamole

Summer is finally on its way and that means fresh produce and loads of it. For me homemade salsa is a quintessential summer snacking food and it’s so easy to make on a hot lazy summer day. I prefer a chunkier salsa so I hand cut everything but if you are looking for something a bit more fine to use as a dip then feel free to toss everything into a blender and pulse a few times.

Perfect topping or dip

Salsa is an ideal dip for homemade or store bought tortilla chips as well as yummy topping for toasted baguette. A Spanish bruschetta comes to mind with this type of salsa which I will be showing you how to make in the next few days.

Guacamole anyone?

If you think the salsa is easy to make, a chunky guacamole is even easier. Simply halve and remove the seed from two avocados. Whilst still in the skin cut a grid pattern into the flesh of each half of the avocado and then use a tablespoon to scoop out the flesh, easily making nice cubes of avocado as you do this. To make the guacamole simply add about half of the salsa recipe to the avocado and mix to combine…There you have it, a simple chunky guacamole that is absolutely delicious.

Want to know how to throw these two dips together in no time? Here we go!

Easy homemade salsa and guacamole

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4.8 from 5 reviews

A quick and easy combo using the salsa to create a delicious guacamole that you can use as a dip or topping for your next summer cookout.

• Prep Time: 1 hour
• Total Time: 1 hour
• Category: Appetizer

Ingredients

Homemade Salsa

• 2 medium tomatos
• 1/2 sweet white onion
• 1 bunch Cilantro (Coriander)
• 1 lime
• Olive oil
• 1 fresh or pickled jalapeno
• salt and pepper to taste

Guacamole

• 2 medium ripe avocados
• extra salt and pepper to taste

Instructions

1. coarsely dice both you tomatoes and half the onion and add to a medium sized bowl.
2. Finely dice the jalapeno and add to the bowl along with about 2 tablespoons of finely minced cilantro.
3. Halve the lime and squeeze both halves into the bowl along with a good glug of extra virgin olive oil.
4. Season with salt and black pepper to taste and set aside in the fridge for a good hour for the flavours to mingle.
5. For the guacamole, in a separate bowl add your two avocados that you have diced (described above).
6. Add half the rested salsa and season again with salt and black pepper to taste.
7. Serve both with tortilla chips or fresh baguette.
8. This recipe can easily be doubled.

Nutrition

• Serving Size: Serves 4 to 6 as a snack

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