Club Med Salsa Mexicana and Guacamole

(click on the above photo for a slideshow of 11 photos with food photography/styling commentary)

While at Club Med Ixtapa, I ate more chips, salsa mexicana and guacamole than possible for a person my size. A big plate like this accompanied almost every single one of my meals – breakfast, lunch and midnight snack. It was like the best ever and I bet friends Kate, Kim, Diane and my bro Jay would say the exact same thing. In fact, I bet my bottom dollar that they are all experiencing salsa and guacamole withdrawal syndromes since our trip.

But fear no more, my comrades. Club Med Corporate Chef Erik emailed me the recipe for Club Med Salsa Mexicana and Guacamole. These photos were taken at Club Med, the day that I left, Chef Erik and I staged an impromptu photo shoot.

Okay, I know what ya’ll are saying, “how many more frickin’ times are you going to write about your Club Med trip?!”

It’s kinda like winning the lottery and waving the cash right in front of your face, taunting you with tales and pictures of all the stuff I’m buying with my millions.

I’m so cruel.

Go ahead, EGG MY WEBSITE just to get that frustration out!!

Club Med Ixtapa’s Guacamole

The perfect complement for tortilla chips and cold cervezas.

3 ripe avocados
1 plum tomato, diced
1/4 cup finely diced onion
1/2 serrano pepper, finely diced
1/2 lime, freshly squeezed
Salt and pepper, to taste

Peel and pit the avocados. Leave the pits in the bowl; this is a Mexican secret to help slow the oxidation process. Gently mash. Combine all ingredients in a small mixing bowl. Mix with a wooden or plastic spatula, for best results, mix by hand. Serve immediately or keep in the refrigerator for up to 12 hours. Either way, just before serving, squeeze a fresh lime on top of the guacamole to slow the oxidation process.

Makes 4 servings.

Club Med Ixtapa's Salsa Mexicana

Club Med Ixtapa’s Salsa Mexicana

This is also called pico de gallo, and this is Club Med’s version of it, called Salsa Mexicana.

I personally enjoy adding chopped cilantro to the Salsa Mexicana, and you can include if you enjoy the taste.

2 large tomatoes (about 1 pound), cored and diced in 1/4-inch pieces
1/4 cup finely diced red onion
2 tablespoons finely chopped fresh cilantro
1 jalapeno pepper, finely minced (leave the seeds in for extra spice; scrape them out for a milder salsa)
1 small clove garlic, finely chopped
1/2 lime, juiced
1/2 teaspoon salt, or to taste

Toss all ingredients in a small bowl and let stand at least 1/2 hour before serving.

The salsa can be made and refrigerated up to a day in advance. Drain off excess liquid and season to taste with salt before serving.

Makes 4 servings.