I love avocados and onions as well, so it isn’t a surprise tomato salsa and guacamole are my all time favorites. Both dips go extremely well with the tortilla chips or wrap and a lot of time I can just eat them in scoops without anything else. Unlike avocado which is quite expensive, I have tomatoes and onions at home almost all year round. They are our savers when I desperately need to cook a meal with an almost-empty fridge because I often able to get a satisfying simple dish by doing little tricks on them.
I love tomatoes to the extent that I can never resist to those fresh red tomatoes in the supermarket. I often buy a bag of them without any plans or even I still have my stock sitting in the fridge. The reason is simply because they are outstandingly attractive when I walk by the vegetable section and I feel guilty for not bringing them home with me. Hmm… I did it again last Thursday in my grocery shopping trip.
L and I enjoy very much of having a beer at home after work. Having chips with sourish salsa and guacamole besides a can of ice cold beer often ends our hectic days in a nice way. However, these dips are not as frequently available as beers in our fridge because I don’t meet good tomatoes in every of my shopping trip. We tried off-the-rack bottled tomato salsa and guacamole but they were either too mashy or too salty for us. With more than 1kg of tomatoes that I purchased compulsively last week, I made a big bowl of tomato salsa together with guacamole on last Sunday. Thus L, my little sister (W) and I had our perfect weekend night entertainment after the dinner: Having chips with two refreshing dips while watching the TV on the sofa.
Dips ran out fast, so did the chips. At one point we burst out laughing because L couldn’t reach the chips at the bottom of the bottle as his hand stuck at the small bottle opening. I think W and I had figured out the way to eliminate our competitor for our favorite snacks.
To skin the tomatoes, get a pot of water to boil. Reduce the heat to keep the water simmering. Use a sharp knife to do a shallow cut on the each of the tomatoes. Boil them in the simmering water for 20-30 seconds or until the skin starts detaching.
Transfer the tomatoes immediately into cold water to stop the cooking. Peel off the skin carefully by hands.
Remove the pulp and seed and cut them into dices.
Mix all the ingredients in a large bowl. Season to taste with salt. Serve with tortilla chips or wrap.
Boil the tomato for not more than a minute to prevent overcooked. The purpose of the boiling step here is to remove the skin, a cooked tomato is too soft and mashy to get a chunky tomato salsa.
1kg of tomatoes here gives about 2 1/2 cup of diced tomato.
Best to eat fresh. Keep them in an air-tight container in the fridge for storage but I keep my salsa not more than 3 days at 4C.
Use a sharp knife to cut the avocado lengthwise, slowly move the knife so that it cuts around the pit but not cutting it into half. Gently grip both sides of the avocado and give it a slight twist, the fruit will split into half with the pit at one half.
Use the knife to gently tap the edge of the knife into the pit. The pit will stick on the knife out of the fruit after twisting. Use a spoon to scoop out the flesh.
Mash the avocado with a fork and mix well with all the other ingredients. Serve fresh with tortilla chips or wrap.
Eat fresh! Guacamole doesn't taste as nice after keeping in the fridge for a day even in a air-tight container. Avocado will turned brown due to oxidation which affects the look and the taste.