Cook Out | The Salsa class

Chef Guadalupe Monterroza from Cancun shows us how to whip up three quick Mexican dips

Salsa Mexicana, pico de gallo and guacamole

Serves 4


8 tsp tomatoes, chopped

5 tsp white onions, chopped

2 small, ripe avocados

3 tsp coriander, finely chopped

4 tsp lemon juice

Salt and pepper to taste

2-3 green chillies, finely sliced


To make basic salsa Mexicana, spoon the tomatoes and onions into a bowl. Add the coriander leaves and mix. Add lemon juice, and season with salt and pepper. Mix together.

To make pico de gallo, add the sliced chillies to the above relish.

To make guacamole, scoop out the avocado halves into a bowl. Mash with a spoon till a rustic, chunky consistency is achieved. Season with salt and pepper. Add three teaspoons of the pico de gallo and mix. Garnish with fresh coriander and tomatoes.

Serve with tortilla chips or spread over tacos.

The chef was in Mumbai for a Mexican food festival (22 June-3 July) at Renaissance Mumbai Convention Centre Hotel.