Recipes Savoury Recipes

Salsa and Guacamole

I am the queen of snacks.  There I said it.  I would prefer constant snacking to a meal almost always.  I’m infamously snacky.  But I think long ago I read in some good health manual that 10 little snacks throughout the day is much better for you then 3 big meals.  I am going to continue to tell myself this.

Tortilla chips, salsa and guacamole are probably my favourite snack in the entire world.  And by snack, I mean food I can eat at anytime of the day.  The morning after the Mardi Gras party I ate the rest of the guacamole for breakfast.  Sometimes I disgust myself.  One time Sam and I were going to a party and instead of asking, “Hey are they going to have red wine/beer/champagne?” like a normal person, I asked, “Oh- will there be guacamole?!”  Guac was the most important part of going to that party for me.  Like I said, I have problems sometimes.

I have a sorority sister from Atlanta staying with us in London this weekend.  Perfect excuse to make another round?  I think so.

(Cilantro is great!)


Salsa

4 cloves of garlic (minced)
3 jalapenos (if you’ve brought them pre-chopped then add them in to your desired heat)
1 red bell pepper
1/2 medium onion
2 red chiles
1 tbs olive oil
juice of 1 lime
6 roma tomatoes (more or less as needed)
diced cilantro (coriander here in Olde Englande)
salt, pepper and chile powder to taste

Salsa is freakishly simple to make.  Finely chop all the ingredients up, mix them in a medium bowl then cover and refrigerate for about 30 minutes to let all the flavours fuse together.

(I didn’t get a picture of the guacamole by itself.  
Because I was too busy eating it.)



Guacamole

4 avocados, halved, seeded and peeled
2 limes juiced
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion
1/2 jalapeno pepper minced
2 roma tomatoes
1 clove garlic
1 teaspoon cilantro (coriander in the UK)

I put my avocados in the food processor, give it a few buzzes till the avocado is mainly smooth but with a few chunks left, transfer it to a bowl and then mix in the other ingredients.  Cover and refrigerate for 1 hour.  I hate when I make guac before a party and it starts to go brown by party time, but I have discovered that if you place on of the avocado stones in the bowl of guac before you tightly cover it in plastic wrap it helps it stay green longer!

(A taste of home in London.)



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  • The best guacamole i ever had was in New York this summer (made right in front of me in a Mexican restaurant) and I’ve been obsessed ever since…I’m trying this!

    Sarah XxX

    • I’d love to go anywhere that guacamole was made before my eyes! Enjoy! xx