Holy guacamole! I love guacamole and I love salsa. When you can combine fresh ingredients over a background of tomatoes to create the perfect dip for tortilla chips - well there's really nothing better in my book, especially come summertime when all I want are low-maintenance, garden-fresh, whole food meals.
These two recipes are great alongside some salty tortilla chips, as an added topping for tacos, to top a simple grilled chicken breast, or to mix in salads. They are versatile, easy, and delicious - perfect go-to summer dishes!
For the strawberry salsa, I simple chopped up about a quarter of a red onion, one cup of strawberries, and one tomato. A little lemon juice, a sprinkle of balsamic vinegar, and a pinch of salt did wonders to bring this salsa together. It was sweet without being too much so and fresh enough to eat all by itself. I love the subtle flavor of balsamic in the background and the overwhelming strawberry flavor which is a delicious departure from standard tomato salsas. Plus, this took just minutes to whip up and tastes great with chips, over fish or chicken, or atop a green salad. I ate mine with blue corn tortilla chips which made for a very patriotic color scheme - great for a Fourth of July get-together!
Much as I love salsa, however, guacamole is my one true love. I'm not a fan of the creamy, texture-less stuff you buy in a package at the grocery store or get alongside your meal in American restaurants. I'm talking about chunky and authentic guacamole with hunks of avocado and a more salsa-like consistency. Though this particular recipe isn't necessarily the most authentic, it is a delicious take on guacamole!
All I used was one shallot, three cloves of garlic, two tomatoes, one cup of diced mango (I used frozen mango that I thawed in the fridge), one avocado, the juice of one lime, a touch of cilantro, and some salt and pepper. I chopped up the first five ingredients and threw them together in a bowl. Then I added some salt to really bring out the avocado flavor and a whole lot of lime juice to brighten up the mix. The mango added a bit more sweetness and color while the cilantro adds a bit more freshness along with its flavor-enhancing properties. The result is a delicious, refreshing, and surprising guacamole full of fresh chunky goodness.
Even if you opt to stick to tradition and pass on the mango, the rest of these ingredients are absolutely key to making any type of guacamole. And for a little kick, you can always add some chopped jalapeno pepper. I do recommend adding the pepper little by little and tasting along the way so as not to overly-spice your guacamole.
What are some of your favorite salsa and guacamole recipes? How do you like to eat these delicious and versatile dishes? I'm also a fan of topping grilled fish with the guac!