smoky salsa & guacamole
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smoky tomato salsa & guacamole

Jalapeno peppers vary in their heat so perhaps try one jalapeno first then add another if you prefer it hotter. For this recipe I used two jalapeno peppers & two chipotle peppers – the jalapenos didn’t contain a lot of heat. Sometimes they can be hot so best to err on the side of caution to begin. You can always add more. The salsa is best made a day before serving. The guacamole is best made just before or up to an hour ahead of serving; keep covered in the fridge.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer
Cuisine: Mexican
Servings: 6
Author: Lovoni



  • 5 medium, vine-ripened tomatoes, cored
  • 2 jalapenos
  • 1 white onion, peeled & cut into wedges
  • 6 garlic cloves, peeled
  • 1 to 2 chipotle pepper plus 1 tablespoon adobo sauce from the can
  • 1 cup coarsely chopped cilantro leaves & stems (coriander)
  • 1 tablespoon granulated sugar
  • 3 tablespoons lime juice
  • 1 teaspoon salt
  • 1 teaspoon coarsely ground pepper


  • 4 ripe avocados
  • 1/3 cup chopped fresh cilantro leaves
  • 1/3 cup lemon juice about 2 juicy lemons
  • 1 jalapeno, trimmed of stem & diced
  • 2 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • tortilla chips to serve


To make the salsa:

  • Place the tomatoes, jalapenos, onion wedges & garlic into a heated large frying pan – preferably cast iron. Brown, turning occasionally, over medium-high heat until char marks appear all over – removing the garlic first as it will char the fastest. You can also use a grill/barbie for this. When charred, remove the stems from the jalapenos.
  • Place tomatoes, jalapeno, onion, garlic, chipotle peppers, adobo sauce, cilantro, sugar, lime juice, salt & pepper into the bowl of a food processor. Process until mixture is finely chopped. (how runny the salsa is will vary depending on the tomatoes). Pour into a serving bowl or container & chill for 4 hours or overnight to chill & the flavors to develop. Makes about 4 cups.

To make the guac:

  • Halve the avocados, remove the seeds & scoop the flesh into a medium bowl. Use a potato masher to mash until chunky. Add the remaining ingredients & stir with a fork until well combined. Spoon into a serving bowl, cover with plastic & chill until ready to serve. Makes about 2 cups.
  • Serve with chips.