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.

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Comments 27

  1. katie

    My favorite part of any mexican meal! Although we call that pico de gallo and the more liquid version salsa. Thanks for the photo tutorials, by the way, they are really helpful for us noobs.

  2. Sowjanya

    Is there a way you can introduce a new feature called, “Please put your hand on the monitor and eta the food that’s shown” on your website??

    Much regards
    ~Sow ;);););)

  3. radish

    they didn’t add cilantro to either? i think i could eat guacamole and salsa every day. Oh and cheese quesadillas 🙂 i’m a sucker for mexican food.

  4. OliverRanch

    That’s so interesting, no lime!? Thanks for the excuse to eat Guac and drink Margheritas (esp. as we’re freezing up here – must think summer, snow is for mountains).

    hey, yeah, you’re right! left out lime…fixed. thx! jaden

  5. sharon

    I’m definitely bookmarking this so I can make both dips and pretend that I’m lounging at the Club Med. Gorgeous photos… I need a frosty margarita now!

  6. Mary

    I am absolutely fascinated by your food styling/photography commentary. Do you evaluate each one from the screen or do you actually upload each to the computer to see it in large size? I love it–thanks for sharing your genius!

  7. Caron Golden

    These are two dishes I’ve been making for decades — live in San Diego, you make these a lot — but thanks for a slightly new twist on old favorites! In fact, I’ll be making the guacamole for Tuesday’s election night party, along with chili and cornbread. Too bad you folks don’t have El Indio. They make legendary chips. They’ll be part of the meal, too along with salsa, of course.

  8. SteamyKitchen

    Mary – I evaluate after taking the shot and reviewing on my camera’s screen. Sometimes, the moment I “click” I already know what’s wrong with the shot!

  9. jo

    Oh my, this looks so absolutely delicious. My favourite finger food. Your pictures make me want to stretch out and reach for some …

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  11. Nick

    Thanks for sharing. I’m shamed to admit it, but I always buy the guacamole mix packets from the store and mix it with mashed avocado. I’ve never bothered to make it from scratch, but this looks so simple and delicious I really must try it.

    I’m in need of a good fresh salsa recipe too, perfect!

  12. Ann

    Oh sigh…reminds me so much of our trips to Mexico and the Ixtapa area. Don’t you love the chips? They’re SO thick! Heaven.

  13. Davidsrecipesite

    Looks a lot like how I make Guacamole, well I add cilantro – sometimes garlic but not always. Guess same thing goes with tomato if they are not ripe enough. Hey I guess that is sort of how it goes with such dishes.

    Oh if you are going to not eat it right away, which I have a very hard time doing for any reason and must store it for any amount of time (again good luck). Take some plastic wrap “saran type” and actually press it onto the guacamole inside the bowl. Then place in refrigerator. The stuff hates air and will turn brown – still nummy but brown and not so nummy looking.

  14. Lynn

    You’re cruel, but I’m a glutton for punishment. I keep coming back for more. This looks like sunshine on a plate – a piece of vacation you can have anytime.

  15. Michelle

    Oh my goodness, that guacamole looks AMAZING! Thanks for sharing the recipe!

    PS. Next time you go to Club Med, let me know. I’m pretty tiny and can fit into most suitcases. 😉

  16. Kate

    Hi Jaden! Thank you SOOOO much for posting these recipes! I was just thinking the other day (the one where we had a snowstorm in OCTOBER in NJ!!???!!) how nice it would be to stroll to the beachside cafe at Club Med for some chips & guacamole…those were the good days! Hope you are doing well- thanks again for the recipes! And great pics, as always!

  17. ginger

    The more you talk about Club Med and Ixtapa, the more I want to go and I have never wanted an all inclusive vacay before. The little magic bracelet is what may have changed my mind, so, just how much do I have to save up to splurge on one of these? If I give up all alcohol for a year, that would probably cover it! I think you should take more trips and blog about them.

  18. Kim Sunee

    Jaden is right. We all ate way too much guacamole and salsa. When we weren’t eating it, we were dreaming of it or talking about eating it again. Thanks for the recipe.
    And I’ll happily read more posts about our fabulous trip.


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