Monday, July 16, 2007

Guacamole & Traditional Tomato Salsa

Buenas noches bloggers! Hubby has a Christmas in July shindig tomorrow with his office crowd and was charged with making an appetizer to bring to the party. Guess who was called upon to help a) come up with something to make, b) go with him to tell him what to buy, c) mostly make it for him?! Bean to the rescue! I thought what better way to spice things up than with some fresh salsa and guacamole. Let's turn this get together into a fiesta!

Traditional Tomato Salsa

  • 3 Tomatoes
  • 1 Medium Onion
  • Medium to large bunch of Fresh Cilantro
  • Small handful of sliced Jalapenos (jarred or canned)
  • Juice of half a Lime
  • Pinch of White Sugar

  1. Chop tomatoes, onion, cilantro and jalapenos.
  2. Place chopped veggies into a glass bowl. Mix in lime juice and sugar.
  3. Let the salsa sit for up to 2 days. Letting it sit for at least an hour will allow the delicious flavors blend!


  • 2 Avocados (relatively ripe)
  • 2-4 Tbls. Jarred Salsa
  • Juice of half a Lime
  • Small bunch of Fresh Cilantro
  • 1/4 tsp. Salt
  • Pinch of Cumin
  • Dash of Black Pepper

  1. Peel the avocados, remove pits, and break into smaller pieces. Place avocado pieces in a mixing bowl. Save the pits.
  2. Add all ingredients to avocado. The amount of salsa is according to taste.
  3. Mush avocado and other ingredients together with a sturdy fork. Mix into a smooth consistency.
  4. Chill guacamole until shortly before serving. Guacamole should be close to room temperature. Enjoy with nachos.

My mother claims that storing the pits with the prepared guaca-guaca will keep it from turning brown; mine still turns brown no matter what. I recommend serving soon after making this delicious green spread.

Buena comida!

1 comment:

Brooke said...

Guacamole turns brown when exposed to air. I always press some plastic wrap onto the guacamole and it stays nice & green.