Chunky Guacamole (and salsa!)

Whoever loves salsa raise your hand!
(*mine is totally up by the way)

Whoever loves guacamole raise your hand!
(*I fell off my chair since my hand is raised up so high)

I absolutely love salsa and guacamole. As Neil can tell you, I always order my sandwiches with avocado or guacamole. They’re just that satisfying to me.

But you know, there’s also something quite satisfying about making your own salsa that isn’t quite the same as when you open a jar of Picante. Don’t get me wrong, I do enjoy that oh so delectable jarred salsa, but there’s no comparison to the aroma of freshly chopped cilantro.


Here’s how to make a quick and easy salsa, or if you prefer, add in an avocado and poof! You’ve got guacamole!

Salsa y Guacamole de Zahra
(I didn’t want to make a huge batch of either, so I split everything between two dishes with the addition of an avocado for the guacamole)

1 big ol’ tomato
1/2 onion
3 tbsp chopped cilantro
1 jalapeno pepper
3 tbsp lime juice
Salt and pepper to taste
1 avocado (for the guacamole)


1. Chop and dice the onion and tomato.


2. Break the leaves off the stem of the cilantro and chop those up too.


3. Add to the dish.


4. Dice the jalapeno and add that in there too.


5. Add in lime juice and then salt and pepper it to your liking. Set in the refrigerator for about 20 minutes so all the flavors can get to know eachother and enjoy! You’ve made salsa!


6. Or, if you’re like me, you keep going and dice up an avocado. Now, I like my guacamole all nice and chunky. I like to be able to tell where the avocado stops and the tomato begins, but that’s just me. You can mash ’em up if it helps you sleep better at night.

7. Throw in the avocados and fold in the original salsa and voila! Guacamole! You’ll want to let this one sit in the fridge for a bit too to make all the deliciousness meld together.


I couldn’t resist but to put the guacamole into the avocado shell. How original.


To make up for my unoriginality, here’s a simple recipe for the easy lemony bread I toasted to eat with the guacamole:

1. Preheat oven to 375 degrees. Take a few slices of sourdough bread and drizzle as much lemon juice as you want on the slices.

2. I’ve become a HUGE fan of Lawry’s lemon pepper so I sprinkled that over all the slices. Alternatively, you could zest your lemon over the bread and add a good dash of freshly ground pepper all over.

3. Set on a baking sheet and bake for about 5-7 minutes or until they’re nice and crispy.

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