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

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.