GUACAMOLE

optional: ½ small red onion, finely diced
optional: ½-1 green chilli
chopped fresh coriander
2 ripe avocados
1 lemon/lime
pinch of salt
1 tbsp olive oil

• If you are adding onion and chilli, finely chop and crush the onion, chilli and coriander together on a board or in a pestle and mortar
• Peel and stone the avocados and mash with a fork (keep a few chunks for texture). Place in a bowl and stir through the onion mix.  Add a squeeze of lemon/lime and a pinch of salt.
• Stir through 1 tbsp olive oil and adjust the seasoning with extra lemon/lime and salt.
• For a smooth guacamole, blitz with a hand blender
• Cover and chill in the fridge until ready to serve. You can freeze guacamole for later

TOMATO SALSA

Try to use good quality, ripe tomatoes in this salsa.
300g vine tomatoes, deseeded
¼ red onion, finely diced
handful chopped fresh coriander
juice of ½ lime
optional: ½ red chilli, finely diced
optional: ½ garlic clove, crushed
generous pinch of salt
pinch of sugar

• Scoop out the seeds of the tomatoes and finely chop. Bash the tomatoes in a pestle and mortar or blitz half of the mixture with a hand held blender
• Stir through the remaining ingredients and season with salt and sugar. Cover and leave in the fridge for at least an hour for the flavours to develop

SPICY YOGHURT

6 tbsp Greek yoghurt
hot sauce to taste (siracha / gochujang)
optional: half a green pepper, diced
optional: handful chopped coriander

You can make a quick spicy yoghurt by stirring any type of hot sauce such as siracha (Mexican) or harissa (Moroccan) through Greek yoghurt.  Alternatively stir chopped fresh herbs and half a clove of crushed garlic through yoghurt and finish it with a squeeze of lemon/lime, a pinch of salt and a pinch of sugar.