I love salsa, and I love guacamole even more. For salsa, the stuff you can buy at the store really isn’t half bad, especially if you can find some that doesn’t have weird preservatives in it. For guacamole, on the other hand…you just gotta make it fresh. It’s so much more delicious that way! But the best thing to do, of course, is to make them both from scratch. At the same time. And then proceed to eat them with half a bag of chips.
OK…maybe that last part isn’t exactly in keeping with my whole “healthy” thing, but if you go with baked chips or manage to limit yourself to a reasonable amount, the salsa and guacamole are pretty healthy in and of themselves.
Salsa can be super easy if you do it pico de gallo style and just chop tomatoes into rough chunks and combine with a few other ingredients. I’ll post a recipe for that sometime for sure. But this time I felt like being just a tiny bit more fancy and roasting the tomatoes and peppers before I combined them. Don’t worry, though, my definition of “being fancy” when it comes to cooking usually means “I added one easy step and acted like it revolutionized the dish.”
You just slice tomatoes, onion, and a jalapeño or two in half and stick them on a cookie sheet along with a couple of cloves of unpeeled garlic:
Then pop it under the broiler for 5-10 minutes (rotating once, halfway through) until everything is just starting to blacken and bubble:
Then just peel the garlic and combine everything in a food processor or blender, along with a bit of cilantro, some salt, and a splash of lime juice if you’re feeling saucy. Blend until combined and enjoy!
It’s so easy – the only thing easier is the guacamole recipe, which is to pour out the salsa, add a couple of avocados to the blender, and add a few tablespoons of salsa back in. Blend until nice and smooth and you’ve got yourself some really tasty guacamole!
If you want to skip the roasting you can still make the salsa and guacamole using the exact same ingredients, just maybe dial back on the jalapeño and garlic because they are both much stronger raw.
Guacamole
Ingredients
- ¼ cup fresh salsa recipe above, or use whatever kind you like
- 2-3 avocados skins and pits removed
- 1-2 teaspoons lime juice
- salt to taste
Instructions
- After making your salsa, remove it from the blender and add in your avocados. Add 1/4 cup of the salsa, 1 teaspoon lime juice, and salt (if necessary) and blend until smooth. Serve immediately so it doesn’t get brown. If you need to store it for a little while, put it in a bowl in the fridge with plastic wrap pressed right up to the guacamole (air is what makes it turn brown).
Guacamole
Ingredients
- ¼ cup fresh salsa recipe above, or use whatever kind you like
- 2-3 avocados skins and pits removed
- 1-2 teaspoons lime juice
- salt to taste
Instructions
- After making your salsa, remove it from the blender and add in your avocados. Add 1/4 cup of the salsa, 1 teaspoon lime juice, and salt (if necessary) and blend until smooth. Serve immediately so it doesn’t get brown. If you need to store it for a little while, put it in a bowl in the fridge with plastic wrap pressed right up to the guacamole (air is what makes it turn brown).
Oh yum! This salsa looks so tasty! I could make a meal out of just salsa, guac and chips. It is the one thing I just don’t have the willpower to say no to.
This is my 2nd favorite way to make salsa – my absolute favorite way is to char the veggies on the grill. Delish!