On Sunday, I posted this picture on Facebook ans asked my friends to guess what I was making. And yes, it totally looked like guacamole – and/or salsa. I lately decided to save some time and combined the two – because what’s better than getting all the guacamole and tomato salsa on the chip at the same time, right? Ever since, that’s the only way I am making it. Who has time to make guacamole, and then tomato salsa to go with it?
I call it my “Gualsa”. If you want to try it, here is the recipe (the amounts of each ingredient are flexible, it all depends on your personal taste, and how many people you want to serve). Down side: just like guacamole or salsa, it doesn’t keep well, so it’s better to make less and make a fresh one again soon!
4 ripe tomatoes (I like campari tomatoes, they seem to have the most flavor)
1/4 red onion
1 green bell pepper
1 jalapeno pepper (or, when you don’t have one when you feel like Gualsa, you can use Sriracha for heat, instead)
salt and freshly grated pepper
2-3 tablespoon of high quality olive oil
bunch of chopped cilantro
Start with tomatoes and cut them into small dices (personal preference here, if you like bigger chunks, that’s fine). But smaller are better to get on the tortilla chips. Place into larger bowl.
Seed the pepper and cut into strips first, then small dices. I like to use green pepper for the color, but any peppers are fine. Add to the tomatoes. Do not mix yet. Next, finely chop red onion and jalapeno pepper. If you like spicy, leave the seeds in jalapeno, otherwise take the seeds out and chop just outer pepper. It’s still going to add heat to your Gualsa.
Wash and chop cilantro (I like plenty, again make it to your personal taste and preference), and let cilantro join the party. Season with salt and pepper. Do not mix just yet.
Last, halve the avocados. Take out the pit with your knife, and with small pairing knife, carefully cut stripes into the avocado, all the way to the skin, while holding the half in the palm of your hand. Be careful not to cut through the skin and not to cut yourself. Then repeat crosswise, so you’ll end up with dices of avocado. Repeat with the other avocado. For my own taste, I like to leave avocado in bigger chunks – since they are soft and will be inevitably little broken when mixed anyway.
With table spoon, carefully run it against the skin, and take the avocado flesh out, straight above the bowl with the rest of the vegetables. Sprinkle all over with the lime juice. I use juice of whole lime for that. You can squeeze the juice ahead of time, and then just pour it all over. Make sure to cover the avocado evenly; the lime juice is not added just for the taste, it also prevents avocado to oxidize and turn dark. When everything is in the bowl, sprinkle with olive oil and mix carefully together. Taste and adjust seasoning, if needed.
Cover with plastic foil, and let cool in the fridge for 1/2 hour. That is, if you can wait – or dig in right away, and enjoy with your favorite tortilla chips! I also use this as super bright salad on its own.Oh – and as for wine pairing – when I go this road, although devoted wine lover, in this case I reach for nicely chilled bottle of Corona with a slice of lime. What would be your choice of drink? How about some great margarita?!!!