It’s not a Mexican feast if you don’t have some guacamole, salsa or sour-cream involved! Here are our favourite, and simple, recipes.
Salsa
You really don’t need to get too complicated when it comes to salsa! It’s ok to substitute ingredients or leave some out depending on what you’ve got in your fridge.
Salsa
You really don’t need to get too complicated when it comes to salsa! It’s ok to substitute ingredients or leave some out depending on what you’ve got in your fridge.
½ Red onion (white is fine too)
1 or 2 red capsicums (you can use green and yellow too for some colour)
Cucumber
Tomato (optional – we don’t use tomato very often because the kids (including big kid Sophie!) don’t like it!)
Salt and pepper
Lemon or lime juice
Mint and/or coriander (optional)
A dash of oil
Chop everything very finely (without also chopping your fingers off!) and mix together. If you want to avoid the pile of juice you end up with at the bottom of the bowl put your chopped ingredients in a seize over a bowl and season them with salt and pepper. If you leave them to sit for a while the salt will draw some of the water out of the veggies (especially the tomato and cucumber) and you’ll be left with less juice to make your nacho chips or tortillas soggy. (Check out our Gluten Free tortilla recipe here!).
Mix in the herbs, citrus juice and a dash of oil to make it silky and you’ve got a simple, quick and fresh salsa! Yum.
1 or 2 red capsicums (you can use green and yellow too for some colour)
Cucumber
Tomato (optional – we don’t use tomato very often because the kids (including big kid Sophie!) don’t like it!)
Salt and pepper
Lemon or lime juice
Mint and/or coriander (optional)
A dash of oil
Chop everything very finely (without also chopping your fingers off!) and mix together. If you want to avoid the pile of juice you end up with at the bottom of the bowl put your chopped ingredients in a seize over a bowl and season them with salt and pepper. If you leave them to sit for a while the salt will draw some of the water out of the veggies (especially the tomato and cucumber) and you’ll be left with less juice to make your nacho chips or tortillas soggy. (Check out our Gluten Free tortilla recipe here!).
Mix in the herbs, citrus juice and a dash of oil to make it silky and you’ve got a simple, quick and fresh salsa! Yum.
Guacamole
Again – guacamole is so simple and easy to make, it just takes some chopping and stiring and you’re ready to enjoy. Eat it as a dip with corn chips or tortillas, or add to all sorts of Mexican (and non-Mexican!) dishes.
A couple of Avocados
Red onion (white will do)
Tomato (or red capsicum if you don’t like tomatoes)
Garlic (to taste, half a clove is usually enough)
Salt and pepper
Lemon or lime juice
Flaked or powdered chilli (optional!)
Mash the avocados and chop the other ingredients very finely (if you have a garlic crusher that’s handy for the garlic so you don’t bite down on a chunk half way through your meal!) and mix together with the seasonings. Add the salt, pepper, citrus juice and chilli (if using) bit by bit, tasting as you go until you find the perfect balance of salty, spicy and sour.
Again – guacamole is so simple and easy to make, it just takes some chopping and stiring and you’re ready to enjoy. Eat it as a dip with corn chips or tortillas, or add to all sorts of Mexican (and non-Mexican!) dishes.
A couple of Avocados
Red onion (white will do)
Tomato (or red capsicum if you don’t like tomatoes)
Garlic (to taste, half a clove is usually enough)
Salt and pepper
Lemon or lime juice
Flaked or powdered chilli (optional!)
Mash the avocados and chop the other ingredients very finely (if you have a garlic crusher that’s handy for the garlic so you don’t bite down on a chunk half way through your meal!) and mix together with the seasonings. Add the salt, pepper, citrus juice and chilli (if using) bit by bit, tasting as you go until you find the perfect balance of salty, spicy and sour.
Vegan Sour Cream
There are lots of different vegan sour cream recipes on the internet but some of them are very complicated so we’ve simplified it for you.
You’ve got two options when it comes to vegan sour cream. The lazy version is to take the vegan mayo that you’ve made out of your fridge (or here is the recipe if you haven’t made yours yet!) and add some lemon juice and apple cider vinegar (or whatever vinegar you have in the cupboard – just remember that balsamic vinegar will taste great but make your sour cream look a bit gross!). You can tweak the taste as you like – more vinegar will make it more sour, and if you add less it will taste more like mayo.
We sometimes make a salsa type thing with our mayo to make it seem like we’re eating yummy and naughty sour cream without the extra calories. Just grate a load of carrots and lightly dress with mayo, season with salt and pepper and put that on top of your nachos or in your burrito.
The more complex version is to make a cashew cream. Soak some cashews over night (or pour boiling water over them for an hour or so). It does work if you don’t soak your cashews, it just want be as smooth. Add some non-dairy milk (whichever you normally use) and blend it until smooth. At this point if you add sugar, you have cashew cream, and if you add salt and vinegar or lemon juice you’ve got sour cream! Feel free to experiment with your version of making it sour. We’d love to hear your success (and not-so-successful!) kitchen stories!
There are lots of different vegan sour cream recipes on the internet but some of them are very complicated so we’ve simplified it for you.
You’ve got two options when it comes to vegan sour cream. The lazy version is to take the vegan mayo that you’ve made out of your fridge (or here is the recipe if you haven’t made yours yet!) and add some lemon juice and apple cider vinegar (or whatever vinegar you have in the cupboard – just remember that balsamic vinegar will taste great but make your sour cream look a bit gross!). You can tweak the taste as you like – more vinegar will make it more sour, and if you add less it will taste more like mayo.
We sometimes make a salsa type thing with our mayo to make it seem like we’re eating yummy and naughty sour cream without the extra calories. Just grate a load of carrots and lightly dress with mayo, season with salt and pepper and put that on top of your nachos or in your burrito.
The more complex version is to make a cashew cream. Soak some cashews over night (or pour boiling water over them for an hour or so). It does work if you don’t soak your cashews, it just want be as smooth. Add some non-dairy milk (whichever you normally use) and blend it until smooth. At this point if you add sugar, you have cashew cream, and if you add salt and vinegar or lemon juice you’ve got sour cream! Feel free to experiment with your version of making it sour. We’d love to hear your success (and not-so-successful!) kitchen stories!
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