The peoples of Mexico can find their origins in the long-extinct Mayans. Mayan mini-empires extending over millennia reached their cultural and economic zenith a very long time ago. These city-state empires began their decline in the 7th-8th centuries AD, weakened through endless internecine conflicts, and since then it’s not been a very cheery ride for their descendants. First the conquistadors: their viruses and violence helped put the final nails in the coffin of that once great culture; and the Mexican drug cartels and government corruption have since well and truly hammered them in.
Not everything is so bleak though. They did give the world a very colourful kitchen bowl of some of the best-known fruits and vegetables, ingredients that if skillfully combined can build some of the most simple and satisfying summer dips and salads around.
The avocado, tomato and chilli pepper are three of the main ingredients for this week’s dip and salad. All are native to Mexico and were introduced to the world by the conquistadors and those Spaniards who came after them.
Guacamole dip originates in southern Mexico, and with the addition of limes, olive oil, red onions, coriander and plum cherry tomatoes, all from the Mediterranean region, it has become a world favourite. Incidentally, the largest producer of avocado in the world today is Mexico, and the avocado plantations are controlled or extorted by the drug cartels who reap the rewards of the decadent West’s healthy eating fads. Beware: when you buy an avocado it might just be a ‘Blood Avocado’.
Tomato salsa (make it as hot as you dare) is also based on the Mexican tomato and chilli pepper and like the guacamole is embellished with great Mediterranean flavours.
Guacamole Dip
Ingredients:
- Ripe avocado x 3-4 pcs.
- Half a red onion roughly chopped
- Zest and juice of 1-2 limes
- Plum cherry tomato (if you have) x 6-8 pcs.
- Shluk of good olive oil
- Fresh red chilli pepper x 1
- Half a bunch of fresh coriander roughly chopped
- Good pinch of coarse salt
- Coarsely ground black pepper
Method:
Halve the avocados lengthwise, remove the stone, set aside, remove the flesh and roughly chop and place in a good sized mixing bowl. Add the chopped onion and coriander, add the zest and juice of one lime, a good shluk of quality olive oil and a good pinch of salt and pepper.
Cut the cherry tomato into quarters and add to the bowl. Wearing gloves (it’s important not to touch your eyes or scratch anything sensitive) take the chilli pepper, cut off the end with the stem and cut down the middle and remove all the seeds. Depending on how hot you want it you can scrape the flesh off the inside or leave it.
Dice the chilli pepper quite fine and add to the bowl, mix it all lightly, taste for lime, salt and pepper, add more if needed. Now return the stones of the avocado to the bowl until you are ready to eat. This is probably just an old wives’ tale, but there are those who say it stops the avocado from discolouring!
Tomato Salsa
Ingredients:
- Ripe firm largish vine tomato x 6 pcs.
- Half a red onion chopped roughly
- Crushed garlic clove x 1
- Fresh red chilli pepper x 2
- Half a bunch of fresh coriander chopped roughly
- Zest and juice of 1-2 limes
- Shluk of good olive oil
- Coarse salt
- Coarsely ground black pepper
Method:
Cut the bottom off the tomato, cut in half and remove the seeds then roughly chop or cube. Add to good sized bowl, add onion, coriander, garlic, zest and juice of one lime, a shluk of olive oil and good pinch of salt and pepper.
Wearing gloves, split the chilli peppers, remove most of the seeds and chop fine. As tomato salsa is supposed to be spicy I add both the chilli peppers, but if you are hesitant you can add half, mix and taste and add more if you dare. Also, check for lime, salt and pepper; add more if needed.
Fresh bread or pita is great to mop this up or you can use these as colourful salad additions to a larger meal.
Adios compañeros
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