Tomato Salsa and Guacamole

The one thing we always try have in our refrigerator at almost any given moment is fresh, homemade salsa. We usually make it pretty chunky and really spicy. However, the one thing we have a hard time finding in Spain at our local grocery store are jalapenos. The only place we’ve found them is at La Boqueria, so we have been substituting in habaneras or cayenne peppers when we can find them instead. Let me tell you, they’re not kidding around. However, as true and blue jalapeno fans we’ve been, we’re becoming converts to the habanero.

Some nights after a super long day, we simply don’t want to cook much of anything. Instead of ordering take away or delivery pizza we will go into the fridge and see what we’ve got. It’s not technically a smorgasbord – we prefer the phrase “hodge-podge.” Those are the nights when you’re always glad to have fresh salsa in the fridge.  The same goes for avocados. You can always make guac when you’re making salsa with one extra ingredient.

This recipe makes a lot of salsa, but not enough to freeze or can. Then again, there can never be enough salsa in our house.

Salsa

What you’ll need:

  •  8 tomatoes – diced
  • 1 large white onion – diced
  • 2 spicy peppers of your choice – diced*
  • ½ cup fresh cilantro – diced
  • 2 cloves garlic – minced
  • 2 limes – juiced
  • Salt – to taste
  • Pepper – to taste

*we normally use one seeded pepper and one not seeded. Also, make sure to wash your hands very well after handling the peppers with soap and water.

Directions:

  1. Add all ingredients to a blender in layers and hit blend. Blend for roughly 1 minute for chunky but smooth.

Guacamole

What you’ll need:

  • 1 avocado – diced
  • 1 handful cilantro – diced
  • 1 tomato – diced
  • ¼ onion – diced
  • 1 tbsp. garlic – minced
  • 2 limes – juiced
  • Salt – to taste
  • Pepper – to taste

Directions:

  1. Combine avocado, garlic, salt, pepper and lime juice to a bowl and mash (we usually use a fork*) until well blended and smooth
  2. Add tomato, onion, cilantro to avocado mixture and mix until well incorporated
  3. Serve immediately

* It’s better to use a mortar and pestle if you have one, but we’re working with a limited kitchen right now.

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