Classics: Homemade Salsa & Guacamole

I had to tie these two together because it is so rare for me to have one and not the other.  Especially when making tortillas/fajitas/tacos (take your pick?).

So last night I made tortillas for my boyfriend's lunch and tonight we are having them again because the salsa should be even better - having stunk up the fridge (no lid for the bowl) and having "cooked" in the fridge for a solid 24 hours.

So - let's start with salsa!
I promise this is way better than the mushy red stuff in the jars in the stores!

What you need:
MAKE THIS THE DAY BEFORE YOU PLAN TO DEVOUR IT!

The shop I am close to didn't have lime or fresh cilantro!

• 4 large tomatoes 
• ½ medium red onion (peeled and diced)
• 5-8 large cloves of garlic (peeled and minced)
• 1 can of ready to use kidney beans (rinsed and drained)
• 1 can of ready to use black beans (rinsed and drained)
• 1 lime juiced
• 2-4 fresh chili peppers chopped (stems removed and seeds too if you don't want it too hot)
• Handful of fresh cilantro chopped
• salt and pepper
• sugar
• cayenne pepper
• smoked paprika powder
• chili powder
• chili flakes

What to do:

1. Wash tomatoes and cut away the bit where the stem was attached.  
1. Chop tomatoes up
2. Mix everything together except spices.
3. Add spices according to preference of strength.  For me - I added a sprinkle of salt, lots of pepper, a sprinkle of sugar and a lot of the other spices - but not too much because I wanted the fresh ingredients flavours to shine through most!
1. Stir well and add more ingredients or spices according to your preference.  
1. I do a sniff and taste test 😀
4. Put in a fridge-safe container with a lid (or else your fridge is going to stink!) and leave it for overnight at least - 24 hours is optimal!
5. Enjoy it with tacos, nachos, enchiladas/tortillas/burritos/fajitas, on meat or fish - whatever floats your boat!

Next is guacamole!

What you need:

• 2 large ripe avocados
• 3-5 garlic cloves (peeled and minced)
• garlic powder
• ½ large lemon squeezed (or a whole small lime)
• chili flakes
• 1 tomato chopped and seeded (optional - I personally don't add this)

What to do:

1. Remove the seed from the avocado and scoop avocado flesh into a bowl
2. Add remaining ingredients to taste and mash until smooth
3. Cover with plastic wrap (if not using immediately) and by "cover with plastic" I mean press it down so there's next to no air to brown your guacamole prematurely!  The lime or lemon juice prevents the browning but the lack of air definitely helps.
1. Another option is to put a layer of plastic wrap touching the guacamole then put a lid on your container.
4. Enjoy with everything delicious.  Especially on toast with a fried egg or without the egg if you're a vegan!

Enjoy responsibly!

Hope this helps you conquer your possible fears over how to make salsa and guacamole!!
Enjoy!
XO,
Dominique