• 2 ripe avocados
  • 1 large tomato
  • 1 medium sized lime
  • 1 green chili, finely sliced
  • A handful of chopped coriander
  • Salt and pepper, to taste


  1. On a chopping board, dice the tomato. Then using the side of a large knife, crush the tomato cubes until pulverised. Push the crushed tomato into a serving bowl.
  2. Slice the guacamole around the middle stone – start at one end and slice vertically until the knife meets its starting point. Take the two sides of the guacamole and twist to separate them.

    the reserved stone, when placed back in the dip, prevents the guacamole browning
  3. Use a spoon to scrape the flesh of the avocado into the serving bowl alongside the tomato. Season, and use a fork to mash the ingredients together.
  4. Add the thinly sliced chili and coriander and stir in. Slice the lime in half and squeeze in the juice of one of the halves. Stir and taste – if necessary, add the juice of the remaining slice.
  5. Serve with a slice of lime for garnish, seasoning again before serving. Enjoy with tortilla chips, or as an accompaniment to a Mexican meal such as burritos or fish.




  • 5 fresh tomatoes, diced OR a 400g tin of tomatoes
  • 1 onion, diced – red onion gives a sweetness to the salsa that complements fresh tomatoes really nicely
  • 2 cloves of garlic, finely chopped
  • 1 teaspoon of tomato puree
  • Ground paprika, to taste
  • Dried chili flakes, to taste
  • 1 teaspoon of brown sugar, if using tinned tomatoes


  1. Heat a little oil in a saucepan over a medium heat. When the oil is hot, sauté
    easy to make, this salsa’s colour and flavour are incredible

    the onion and garlic until they begin to brown.

  2. Add the tomatoes and stir. Season with paprika and chili flakes to taste. Be careful with each spice here – it will determine how hot or cool your salsa will eventually be!
  3. Add the tomato puree and stir to combine. If using tinned tomatoes, add a teaspoon of brown sugar to balance the taste.
  4. Reduce the heat, and simmer the salsa. If using fresh tomatoes, they should begin to wilt and break down. Stirring occasionally will aid this break-down process – the salsa will gain a good thick consistency.
  5. Remove the salsa from the heat, and leave to cool down. Serve with tortilla chips and enjoy!


Food for Thought...

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