Homemade Mexican favourites

When Mr Willetts gets into something… he obsesses over it. Especially with food, if he find something he really enjoys he will eat it on repeat until he gets bored or finds something new and better.

Over the past few weeks in fact even months he’s got a new found love for Avocado. He has it on everything. Burgers, sandwiches, on toast… even just scooping the avocado straight out of the skin and eating it. So I thought it was a perfect time to explain to him ho execute homemade Guacamole. Since then every time he’s made it he’s changed the recipe slightly to find the perfect version for him (This is starting to sound like a Goldie Locks story) but heres the basic Mrs Willetts version of the recipe for you guys to use and play around with.

I also thought this is a great time to tel you about my Salsa. it’s technically a Pico De Gallo because its dry salsa but it’s the ultimate accompaniment for ALL Mexican dishes we make at home!

So the Guacamole…

This recipe will feed 1 Mr Willetts and 3 normal appetites as a dinner side

-2 Avocados – nice and ripe. The softer the better.

-1 1/2 cloves of garlic

-1 red onion

-2 sprigs of coriander

-1/2 Lemon

-Plenty of salt ad pepper

Firstly de-skin the avocados (is there a technical term for that). take out the stone and place into a bowl.

Then dice the red onion into the smallest squares you can. At this point you don’t need to be too neat because it will be blended eventually. Add that to the bowl. Next finely chop the 1 1/2 cloves of garlic and then pour a little salt over the top of it and crush together under a knifes edge and add to the bowl. Squeeze in your half a lemon and pepper for extra flavour.

Blend the entire contents of the bowl until smooth. This is where the Goldie locks element comes into it. We are divided because I like to blend but still have a few good lumps in my Guacamole but Mr Willetts likes his as smooth as it comes… the choice is yours but I assure you mine is better!

And its a simple as that! once blended transfer it into a clean bowl, and sprinkle with chopped coriander and serve!

Next, the Pico De Gallo

This recipe again is very simple but VERY tasty and can be used as a lovely dip or served on top of a chilli or fajita dish.

This recipe will serve 1 Mr Willetts and 3 regular appetites and you will need:

-4 spring onions

-1 red onion

-A handful of cherry tomatoes

-2 Β normal sized tomatoes

-2 heirloom tomatoes (yellow is preferable, if you don’t have these to hand then use normal sized tomatoes instead)

-1 glove of garlic

-1 red chilli

-Salt and pepper for flavouring

-free pour of olive oil

Super simple with this one finely dice the spring onions, red onion, all the tomatoes and the chilli into a bowl. FYI – I don’t really like the middle slimy bit of the tomatoes so I tend to scoop these out but its perfectly fine to leave them in! Then slice and crush the garlic with a little salt and add to the bowl. stir around to mix all the ingredients together. Then add a generous helping of olive oil and season with salt and pepper (again to taste, I like everything quite peppery) and serve! As simple as that! The flavours all together is amazing… sometimes if I’m feeling a little cheeky I’ll add a couple of mint leaves believe me when I tell you it’s delicious!

Again I’d love to see the pictures of your creations for this… and lets find out if you prefer your guacamole lumpy or smooth!!

Mrs Willetts x

 

 

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