Guacamole & Salsa

We love the freshness of a good guacamole and fresh salsa!

You don’t have to char the corn, but it’s really tasty.

You can do it quickly peeling back the husk and hairs and holding it over a gas flame. Make sure you keep an eye on it; it seems to take a long time at the start but then all of a sudden its done.

Tomato Salsa

4 tomatoes, chopped

¼ c cabbage, chopped

1 small Spanish onion, diced

1 small Lebanese cucumber, diced

1 cob corn

Handful fresh coriander, roughly chopped



2 tbsp Olive oil

Combine all ingredients in a bowl and toss together, season to taste


2 large or 3 medium avocadoes, mashed

1 small Spanish onion, finely diced

The juice of 2 limes

2 cloves garlic, finely chopped then mashed

1 firm red tomato, finely diced

Coriander half a bunch, roughly chopped

½ jalapeño finely chopped


Squeeze the juice of the lime over the finely diced onions and set aside. The lime juice will take sharpness away from the onions and mellow the flavour a little.

Place the mashed avocado, garlic, tomato, chilli, and coriander in a bowl, add the onions and combine with a spoon. Season with salt and adjust to your liking.

Serve with corn chips or tacos.