Trio of Mexican salsas
Trio of Mexican salsas

Trio of Mexican Dips

These are great when served with nachos at drinks parties or gatherings.  Not only are they a crowd pleaser and really easy to make, they taste so much better than the shop bought versions.  They go really well with my smoky vegan chilli too.

The trio consist of a guacomole, a tomato salsa and a hot salsa.

Ingredients, a bowl of each

Guacomole 

2 advocados

2 medium tomatoes

1 lemon

2 teaspoons of mustard

Method

Dice to tomatoes and mash them up with the advocados, juice of 1 lemon and mustard. Serve immediately.

Tomato Salsa

4 tomatoes

Quarter of an onion

1 small bunch of coriander

Salt and squeeze of lemon to taste

Method

Finely chop all ingredients and mix together. Season to taste.

Hot Salsa

4 tomatoes

1 habanero or scotch bonnet chilli, use a milder chilli if you prefer

Half an onion, chopped into quarters

4 garlic cloves, peeled

Drizzle of olive oil

Salt to taste

Method

Preheat the oven to 180 celsius.

Put the tomatoes, garlic, onions and chilli in a roasting dish with a drizzle of oil and roast in the oven until everything is slightly blackened.  This is important as it gives the salsa a smoky flavour.

You may have to take the garlic, onions and chilli out of the oven first as the tomatoes take longer.  You do not want everything to be totally black but just tinged so it’s best to keep checking the oven.  The roasting normally takes about 30 minutes.

When all the vegetables have reached the desired colour, whizz everything up in a blender and season to taste.

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