Salsas and Guacamole
Two simple salsas and the easiest guacamole are all you need to make a party!
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.