The salsa and guacamole are made to be, well, made together. They share a lot of ingredients, and since you’re pulling out the food processor for one, then you might as well make the other.
If you came here looking for vegan salsa or vegan guacamole, then good for you! Although both of these are already vegan, I applaud your efforts to double-check. Like chili (not to be confused with chili con carne), lazy omnivores find a way of making most things non-vegan.
If you’re just following my blog for fun, though, then even better for you!
There will be a surprise later this week using all three of these ingredients, so no time like the present to practice, right?
By February 19, 2013Published:
- Yield: 1 1/2 Cups
- Prep: 20 mins
FIre-roasted tomatoes really make this salsa, although I certainly won't blame you (this time) if you skip the roasting.
- 2 small tomatoes On the vine
- 2 cloves garlic Sliced
- 1 Anaheim chili Seeded and sliced into thirds
- 1-3 jalapeños Seeded and chopped
- 1/2 small onion Sliced
- 1/4 c cilantro Leaves picked
- 1 t olive oil
- juice of half a lime
- salt and pepper To taste
- Roasting tomatoes is easiest with a gas stove. Using tongs, hold the tomato by the vine and rotate over open flame until the skin starts to bubble and peel. Set aside and roast the other. (Alternatively, roast at 175ºC (350ºF) for 20 minutes.)
- Place the tomatoes in a bowl and cover with plastic wrap until cool.
- Once cool, peel the skin off the tomatoes. Cut out the vine and deseed. Remove as much of the slimy, seedy membrane as possible to avoid watery salsa. Roughly chop the rest.
- In the work bowl of a food processor, add the garlic and chillies and roughly chop.
- Add the onion and chop a little more.
- Then add the cilantro, olive oil, and lime juice and pulse until just mixed.
- Remove to a bowl. Stir in the tomato, then add salt and pepper to taste.