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Salsa & Guacamole – the perfect sides for Chili Con Carne

No Chili can come to the Labor Day party without its side kicks and there is nothing that compliments it better than a gutsy Fresh Tomato Salsa and an order of Guacamole. Here, in the US, stores pass many odd heavily preserved mushed up red gooey products as ‘Salsa.’ Don’t be fooled, it is nothing like it!

In case any of our readers are in doubt as to the excellence of these tried and tested recipes, I deferred to the father of one of my kid’s friends, who originates from south of the border for his opinion and apparently the Salsa simply ROCKS and the simple Guacamole ain’t half bad too!

So, here they are – try them out at home and see what you think

Ingredients for the Salsa

Ingredients for the Salsa

Tomato Salsa

You’ll need 1 lb of ripe tomatoes, a Jalapeno pepper, half a red onion and a bunch of coriander + the juice of half an orange, a teaspoon of sugar, salt and pepper for the dressing

Making it is really easy, de-seed the tomatoes slice in strips and dice, de-seed and finely chop the Jalapeno pepper. Finely chop the onion and coriander

Alll chopped and Ready to combine

Alll chopped and Ready to combine

Mix the ingredients, pour in the orange juice and add the sugar, salt and pepper and mix  – the intense flavors will overwhelm you

Guacamole

All that you need is 2- 3 ripe avocados, 3 teaspoons of lime juice, a 1/3 cup of Olive Oil, Salt and Pepper

It is possibly the easiest thing I know how to make because all you need to do is peel, stone and chop those avocados and chuck them in your blender, add the remaining ingredients and blitz them until you achieve your desired look, be it lumpy or smooth

Guacamole Ingredients ready to blitz

Guacamole Ingredients ready to blitz

Try these out with the Chili and you won’t be disappointed…..

Filed under: Vegetables & Sides

About the Author

Posted by

Almost as food obsessed as my Beagle Hound Millie, I am a keen amateur cook and consumer of fine chow with a weakness for the spices of Middle Eastern and North African cuisine and an obsession with Chu Toro, British Cheese and Single Malt Orkney Island Scotch (go figure), I slice at warp speed (scars on the fingers to prove it) and can rustle up everything from Mashed Potato to Maki in the flash of an eye!

1 Comment so far

  1. Pingback: Touch Down with Potato Skin Nachos on Super Bowl Sunday! | taste2taste

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