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2 CLASSIC MEXICAN DIPS - Pico De Gallo & Guacamole
Is it possible to be in a relationship with Mexican food? Because we think we have found our TRUE LOVE.
We especially love burrito recipes and fajitas dishes, they’re the kings of mid-week feasting in our humble opinion. A great dinner idea!
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 Mexican dips: the best vegan guacamole recipe and pico de gallo recipe are ridiculously simple to make and, let’s face it, no Mexican feast would be complete without them.
Guac are you waiting for?
A great snack idea for parties too!
- 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
- Tortilla chips
- Crudites of your choice
- Sharp knife
- Mixing bowl
- Wooden spoon
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.
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.
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.
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 the way you like with salt.