Making good guacamole isn’t rocket science, but I’m one of these people who get upset when I see mayo, cream or other things in these lines going into a good ol’ bowl of guac. In my humble opinion, guacamole shouldn’t have much more than avocado, onion, tomato, lime and coriander. I’m aware there are, of course, variations to this formula so here is my recipe for making perfect guacamole! I hope I’m not upsetting any friends/followers from Mexico… as far as I’ve done my research this should be pretty authentic, but if you make yours differently do comment below!
Serves 4-6 | Prep 10 minutes | No cooking
Easy | Vegan | Gluten & Dairy Free
- 2 ripe avocados, chopped;
- 1/2 small red onion, finely chopped;
- 1 ripe tomato, finely chopped;
- A small handful pickled jalapenos, finely chopped;
- A small handful coriander, finely chopped
- 1 lime, juiced.
Put the avocado in a medium bowl and roughly mash with a fork. Add all the ingredients apart from the lime juice to the avocado and stir well. Finally, add the lime juice to taste – start with adding half and then continue to add lime juice to your liking. It should taste fresh but not sour. Add a sprinkle of sea salt and stir well. Serve immediately.
I make this almost every other week to go with any Mexican food we make at home. It’s one of my favourite dips!
Halloumi and avocado is one of my favourite breakfast combos (remember my ultimate halloumi, avocado & poached egg on toast?). This breakfast uses halloumi in a slightly different way – in a sweetcorn fritter, accompanied by a delicious avocado salsa and topped with a poached egg. What a great combo! As this recipe used less than a 1/2 of a halloumi pack, I grilled the rest of the halloumi and served it alongside the fritters, because… you can never have too much cheese, right? You can also serve with some grilled chorizo or bacon if you want a non- veggie option. It’s also great for a light lunch as well! I got the recipe from Sainsbury’s magazine from a few years back.
Sweetcorn & Halloumi fritters with avocado salsa and poached eggs
Serves 2 | Prep time 25 mins | Cooking time 10 mins | Vegetarian | Easy
For the salsa
- 1 avocado
- ½ lime, juiced
- 100g cherry tomatoes, quartered
- ½ red chilli, deseeded and finely chopped
- 2 spring onions, white part only, finely sliced
For the fritters
- 325g tin sweetcorn, drained
- 1 large egg, beaten
- 2 tbsp plain flour
- ½ tsp baking powder
- 3 spring onions, white part only, finely sliced
- 60g halloumi, cut into 1cm dice
- 2 tbsp chopped coriander
- 2 tbsp vegetable oil
You also need:
To make the salsa, halve and stone the avocado. Scoop out the flesh and roughly dice, then transfer to a bowl. Add the lime juice, mix well, then add the tomatoes, chilli, spring onions and a pinch of salt. Set aside.
For the fritters, put half the sweetcorn, the egg, flour and baking powder in a food processor with a large pinch of salt. Whizz until smooth, then transfer to a bowl and fold in the remaining sweetcorn, spring onions, halloumi and coriander. Put a small pan of water on to boil.
Heat the vegetable oil in a large non-stick frying pan. When hot, add spoonfuls of the mixture. Fry them in batches over a medium heat for 1-2 minutes on each side until golden. Meanwhile, poach the eggs to your liking in the boiling water (I usually poach them for 3 minutes in simmering water with a spoon of vinegar).
Serve 3 fritters per person, with a generous spoonful of salsa and a poached egg on top. You can serve this with extra grilled halloumi, chorizo, bacon or whatever else you fancy.
Original Recipe from Sainsbury’s Magazine, available here.
I made this salsa as part of a larger Mexican meal and it’s one of the best salsas I’ve ever made! Most of the salsas I make at home are freshly chopped and uncooked so this one brought in a bit of a different flavour to my Mexican feast. I’m sure you will also find this salsa to be delicious and it goes very well with any meat or veg, in fajitas, tacos, burritos, quesadillas or whatever your dish of choice. This is part of a recipe that I found in BBC Good Food magazine (issue Feb 2010) but the salsa was the definite highlight for me.
Smoky chipotle and roast tomato salsa
Serves 4 | Prep 10 minutes | Cook 10-15 minutes | Easy, Vegan, Gluten-Free
What you’ll need:
- 1 red onion, thickly sliced;
- 6 medium plum tomatoes, halved;
- 8 fat garlic cloves, unpeeled;
- 2 tbsp chipotle paste;
- 1 tsp hot chilli powder;
- 1 tbsp soft brown sugar;
- juice of 1 lime.
To make the salsa heat the grill to high. Arrange the red onion, plum tomatoes cut size up and garlic cloves. Season and grill until blackened, for about 15 minutes, removing the garlic cloves halfway through. The garlic should be browned and slightly soft, and the peal should come right off. Peel the garlic and when the rest of the vegetables are done, add all ingredients to a blender and whiz until smooth. Season to taste.
Serve the salsa warm and heat through if needed.