Give BOSH! a Shout

Thank you!

Your email has been sent

Five Yum Friday

Would you like delicious recipes, food pics, fun thoughts and other goodness all in your inbox every Friday?

Fun recipes from accross the web (anything we like)

Awesome Instagram photos

Fun food ideas and global restaurant reviews

Join our Five Yum Friday list for 5 bite-sized bits of culinary awesomeness for your weekend. 

2 CLASSIC MEXICAN DIPS - Pico De Gallo & Guacamole

2 CLASSIC MEXICAN DIPS - Pico De Gallo & Guacamole
2 CLASSIC MEXICAN DIPS - Pico De Gallo & Guacamole

We LOVE Mexican food (as you’ve probably noticed), and we love chowing down on burritos and fajitas. But an often over-looked staple to Mexican dishes is the humble dip. So here, we’ve shown you how you can make two of them! Guacamole and Pico de Gallo are super simple and easy to make, and no Mexican feast would be complete without them!

Ingredients
Method

Ingredients

GUACAMOLE

  • 2 avocados
  • 1 small banana shallot
  • 8 cherry tomatoes (we use yellow ones when they’re available)
  • 1 medium red chilli
  • 1 lime
  • 10g coriander leaves
  • Salt to taste

PICO DE GALLO

  • 6 tomatoes (the better the quality, the more delicious the dip)
  • 1 jalapeno chilli
  • 1 large banana shallot
  • 20g coriander leaves
  • 1 lime
  • Salt to taste

TO SERVE

  • Tortilla chips
  • Crudites of your choice

Method

  1. 1.

    Here’s how to make Guacamole | Halve and carefully stone the avocados by tapping the stone firmly with the heel of a knife so that it lodges in the pit, then twist and remove the stone | Spoon the flesh out of the avocado, put it in a mixing bowl and mash it with a fork | Peel the shallot and finely chop the shallot and crush the garlic into the bowl | Finely chop the cherry tomatoes and add them to the bowl | Rigorously roll the lime around on the kitchen surface with your palm, slice it in half and squeeze the juice into the bowl | Sprinkle the salt into the bowl and fold everything together with a wooden spoon so it’s well combined | Pick the leaves from the coriander stalks, discard the stalks, chop the leaves up really fine, add them to the bowl and fold them into the guacamole


    Here’s how to make Pico de Gallo | Halve the tomatoes and dice | Trim, halve, deseed and finely slice the jalapeno | Peel and finely dice the shallot | Pick the coriander leaves and roughly chop | Rigorously roll the lime around on the kitchen surface with your palm, slice it in half and squeeze the juice into a mixing bowl | Add the tomatoes, chilli, shallot and coriander leaves to the bowl and fold to combine | Taste the Pico De Gallo and season to taste with salt