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Guacamole and a Trio of Salsas

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About this Recipe

By: Rachel

Every cuisine offers its own wonderfully unique flavors and textures. I should say it’s hard to pick a favorite, but ever since childhood, I have loved Mexican food. I am highly cravings-driven, but I’m almost never not in the mood for Mexican. The diversity of the cuisine is immense, and I adore it all– from the smoky, grilled foods of the North to the fresh seafood of Veracruz to the comforting corn dishes of Oaxaca.

I love growing fresh chiles, tomatoes, and tomatillos in my garden. Grilling fresh vegetables (especially over a charcoal grill) imbues a smoky flavor that enhances the flavor of cooked salsas, and I highly recommend it. 

Finally, I recommend using a traditional molcajete, or a mortar and pestle, to prepare your guacamole. Allowing the chile and onion to settle in the lime juice actually allows them to cook slightly in the acid, improving the flavor. Grinding them into a paste to form the flavor base, along with the fresh cilantro, creates a more consistent flavor and texture for your guacamole.

Guacamole and a Trio of Salsas

This selection of salsas, along with creamy guacamole, make the perfect beginning to a Mexican-inspired meal. 
Print Recipe
Ready In 45 minutes
Meal Type Appetizer, Side Dish, Snack
Good For Anytime
Servings 2

Ingredients
  

Guacamole

  • 2 tablespoons chopped white onion
  • 1 large jalapeño, chopped (leave seeds for more heat, or remove them for a more mild guacamole)
  • 2 tablespoons fresh cilantro, roughly chopped
  • ½ to 1 teaspoon kosher salt
  • Juice of one small lime
  • 2-3 ripe avocados

Charred Tomato Salsa

  • 3-4 large, ripe, fresh garden tomatoes
  • 1-3 fresh jalapeños (leave seeds in for more heat, discard for a milder salsa)
  • 2-3 cloves fresh garlic, unpeeled
  • 1 large red or white onion, sliced
  • Juice of 1-2 fresh limes
  • ¼ cup (5-7g) fresh cilantro, finely chopped
  • Kosher salt to taste

Tomatillo Salsa

  • 8 ounces fresh tomatillos, husked and rinsed
  • 1 jalapeño, diced (leave seeds in for more heat, discard for a milder salsa)
  • 1-2 cloves garlic, unpeeled
  • ½ medium white onion, chopped
  • ¼ cup (5-7g) fresh cilantro, finely chopped
  • Juice of 1 small fresh lime
  • Kosher salt to taste

Pico de Gallo

  • 2 large tomatoes, diced
  • 1 jalapeño, diced (leave seeds in for more heat, discard for a milder salsa)
  • 1 small white onion, diced
  • ½ cup fresh cilantro, finely chopped
  • Juice of 1-2 fresh limes
  • Kosher salt to taste

Step by Step Instructions
 

Guacamole

    Step 1

    • Place the onion, jalapeño, cilantro, and salt in a molcajete or a mortar and pestle, and grind to a paste (the coarse salt will help this along).

    Step 2

    • Add the lime juice, and mix with a spoon to coat. Allow to sit undisturbed for about 5 minutes before you add the avocado.

    Step 3

    • Slice your avocados lengthwise, and carefully remove the pit using a chef’s knife. Hold an avocado half in your non-dominant hand, and with your other hand, cut each avocado 3-4 times each way lengthwise and crosswise, so that when you scoop the meat out with a spoon, you have small-ish chunks.

    Step 4

    • Scoop the meat from each avocado into your molcajete, and mix with the tejolote (the pestle). Your guacamole should not be perfectly smooth; you still want some texture with chunks of fresh guacamole. Taste, and add more salt or lime as needed.

    Charred Tomato Salsa

      Step 1

      • Place the vegetables over a grill grate, and grill until blackened in spots. I love the flavor that a charcoal grill imparts, though gas works too. If you are unable to grill, set the tomatoes in a foil-lined sheet pan, and broil until blackened in spots. Place the remaining vegetables in a dry cast-iron skillet, and char.

      Step 2

      • Allow the vegetables to cool. Once cool enough to handle, remove and discard the skin from the garlic, and the stems from the jalapeños.

      Step 3

      • Add the vegetables to a blender or food processor, and pulse to desired consistency (do not use high speeds, especially on powerful blenders, like a Vitamix—you will grind the seeds of the tomatoes and the jalapeños, leading to an unpleasant bitterness and undesired color).

      Step 4

      • If your salsa is too watery, you can transfer to a saucepan and simmer until reduced to your preferred consistency.

      Step 5

      • Transfer to a clean bowl, cool to room temperature, and stir in cilantro. Add lime juice and salt to taste.

      Tomatillo Salsa

        Step 1

        • Char the tomatillos, chile, and garlic until blackened in spots. I prefer a charcoal grill, though gas works too. If you are unable to grill, set the tomatillos in a foil-lined sheet pan, and broil until blackened in spots. Place the chile and garlic in a dry cast-iron skillet, and char.

        Step 2

        • Allow the vegetables to cool. Once cool enough to handle, remove and discard the skin from the garlic, and the stem from the chile.

        Step 3

        • Add the vegetables to a blender or food processor, and pulse to desired consistency (do not use high speeds, especially on powerful blenders, like a Vitamix—you will grind the seeds of the tomatillos and the chile, leading to an unpleasant bitterness and undesired color).

        Step 4

        • Transfer to a clean bowl, cool to room temperature, and stir in cilantro. Add lime juice and salt to taste.

        Pico de Gallo

          Step 1

          • Combine vegetables and cilantro in a small bowl, and stir to combine.

          Step 2

          • Squeeze fresh lime juice over the top, and sprinkle with kosher salt. Stir to combine, and taste, adding more lime or salt if desired.

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