Guacamole with tomato salsa
4 servings
15 minutes
A popular Mexican snack that requires perfect avocado and ripe tomatoes. The taste and ripeness of these two ingredients are the basis for success. For this dish, tomatoes need to be peeled and seeded, we only need the pulp. Guacamole should be served with tomato salsa - the recipe is also here - and with nachos corn chips. It turns out to be a concentration of the main flavors of Mexico. Recipe by Dmitry Kishov, chef of the Tacobar restaurant.
1
Mash the avocado with a fork.
- Avocado: 400 g
2
Remove seeds and juice from half of the tomatoes and chop them finely.
- Tomatoes: 400 g
3
Combine avocado, tomatoes, 20 grams of finely chopped jalapeño, 12 grams of crushed garlic, 40 grams of finely chopped red onion, and 12 grams of finely chopped cilantro. Mix together, add lime zest and juice, and 80 ml of olive oil. Blend all ingredients until smooth.
- Avocado: 400 g
- Tomatoes: 400 g
- Jalapeno pepper: 28 g
- Garlic: 16 g
- Red onion: 80 g
- Coriander: 24 g
- Lime zest: 8 g
- Lime juice: 60 ml
- Olive oil: 120 ml
4
Prepare tomato salsa. Blanch the remaining tomatoes in boiling water and peel them. Chop finely. Combine with the remaining chopped red onion, basil, 4 grams of minced garlic, and 8 grams of jalapeño. Add sugar, ketchup, and mix with 40 ml of olive oil. Season with salt and pepper to taste.
- Tomatoes: 400 g
- Red onion: 80 g
- Basil: 12 g
- Garlic: 16 g
- Jalapeno pepper: 28 g
- Sugar: 20 g
- Ketchup: 40 g
- Olive oil: 120 ml
- Salt: to taste
- Ground black pepper: to taste
5
Serve guacamole with tomato salsa and nachos.