Some consider chips, salsa and guacamole an appetizer, but I think they make a great meal. In fact, my belly would much prefer if I stopped at the chips and salsa instead of ordering an entrée when I go out for Mexican food.
In my love of Mexican food, I have sampled an almost countless variety of salsas so that you don’t have to. Salsa verde with tomatillos is great, as is the roasted goodness of chipotle salsa. But when I make salsa at home, I like the raw, chunky form of salsa over the cooked pureed versions. It’s based on the pico de gallo variety.
Once the salsa is done, most of the work for guacamole is done, too. It’s just a matter of smashing some avocados, adding the salsa, a little more salt, some more lime juice and arriba!
I’m not going to insult you with false modesty, my salsa and guac rock. I’ve brought salsa and guacamole to enough parties and barbeques that I started getting requests for it. I also have a sneaking suspicion the only reason I was invited to some gatherings was so I would bring the salsa and guacamole.
But maybe I’m just being paranoid.
Note for food photographers:
I recently learned a trick from a food stylist to keep avocados from oxidizing: vodka spritz. Works better than lime or lemon juice to keep opened avocados green. Unfortunately, it makes them taste like poop so it’s only good for stunt avocados. Maybe that’s why there’s no avocado infused vodka on the market.
