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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 are deeply involved with Mexican food. In fact, we think it might be love. We especially love burritos and fajitas, they’re the kings of mid-week feasting in our humble opinion. But an often overlooked player on the Mexican feasting spectrum is the humble dip. So let’s learn how to make two of the best ones: guacamole and pico de gallo are ridiculously simple to make and, let’s face it, no Mexican feast would be complete without them. You know it’s the truth.

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

EQUIPMENT

  • Sharp knife
  • Mixing bowl
  • Fork
  • Wooden spoon

Method

  1. 1.

    Make your guac. 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.

  2. 2.

    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.

  3. 3.

    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.

  4. 4.

    Make your pico de gallo. Halve the tomatoes and dice. Trim, halve, deseed and finely slice the jalapeño. Peel and finely dice the shallot. Pick the coriander leaves and roughly chop.

  5. 5.

    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.

  6. 6.

    Taste the pico de gallo and season the way you like with salt.