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Salsas and Guacamole

Two simple salsas and the easiest guacamole are all you need to make a party!
Author: Kiki Simpson, Healthy Sexy Kitchen

Ingredients

Blended Salsa

  • 2 14 ounce cans tomatoes I used fire-roasted
  • 3-4 serrano peppers rough chop, according to spice tolerance, you may want to use less or remove seeds and membranes
  • 5 scallions rough chop
  • 1 cup cilantro packed
  • 1/2 teaspoon salt

Pico de Gallo

  • 2 cups grape or cherry tomatoes quartered
  • 1/3 cup onions chopped small
  • 1-2 serrano or jalapeno peppers chopped small, depending on your spice tolerance, you may want to use less or remove seeds and membranes to keep it milder
  • 1/4 cup cilantro packed
  • 1/2 teaspoon salt
  • 1 teaspoon dried oregano Mexican, if you can find it
  • 1 teaspoon ground cumin optional
  • 1-2 teaspoons lime juice or red wine vinegar optional

Guacamole

  • 2 large avocadoes
  • 1 lime juiced
  • 1/2 teaspoon salt

Instructions

Blended Salsa

  • Add all ingredients to a blender and blend until desired consistency.
  • Taste and add more salt or lime juice, if desired

Pico de Gallo

  • Chop tomatoes, onion, peppers and cilantro into small pieces and combine with spices and lime juice or vinegar.  Reserve the salt until ready to serve.
  • Let it sit for at least 30 minutes. Add salt just before serving and mix well. 

Guacamole

  • Scoop out flesh from avocadoes into a bowl and chop roughly. Add lime juice and salt and smash with a fork to desired consistency. Add more salt if needed.
  • Serve immediately.

Notes

For the salsas, be sure to adjust the hot peppers according to your spice tolerance. These amounts are only a suggestion and make it a bit spicy. Remember, you can always add more, but you can't take it away!  
If you made it too spicy, just add more tomatoes to adjust.