Mexican chef Elias Silva Resinas demonstrates how to make the best salsas you will ever have: Pica de Gallo and Salsa Verde Aguacate within this step-by-step recipe and video guide.
Elias Silva Resinas is a Mexican chef from London restaurant Ella Canta who knows exactly how to cook the most authentic Mexican recipes and loves sharing his family recipes. Two of this favourite recipes are Pica de Gallo and Salsa Verde Aguacate.
Pico De Gallo, is a spicy tomato salsa and Salsa Verge Aguacate is a speedy, fresh avocado salsa that is a great alternative to your typical guacamole and tastes amazing, if not better.
Together, these two salsas create a delicious duo for dunking your corn chips in at a dinner party or BBQ or for using to add a little extra flavour to all your favourite Mexican dishes. Even better, they both only take around 20 minutes to make and are truly delicious.
Preparation: As the dips require very little work, these salsas don't really need much preparation but if you are hosting a dinner party or BBQ, you could cut up your vegetables prior to making them, so that they can be served quickly.
Also, for the Salsa Verde Aguacate, you will need tomatillos, which only tend to be found in food markets, mainly during the summer months. However, if you can't find any, it is worth getting ahead and ordering them online from food retailers.
Watch Mexican chef Elias Silva Resinas make the ultimate dips
Ingredients:
For the Pica De Gallo:
- 1kg tomatoes
- 300g coriander
- 300g white onion
- 200g serrano chillies
- 400ml lime juice
- salt to taste
For the Salsa Verde Aguacate:
- 4 ripe avocadoes
- 300g tomatillos
- 60g onion
- 25g coriander
- 50ml lime juice
- salt ,to taste
How to make Pico De Gallo
Step 1
For the pico de gallo cut the tomatoes into a fine dice.
Step 2
Chop the onion to the same size.
Step 3
Chop the chilli finely, too, discarding the seeds if you prefer a milder salsa.
Step 4
Chop the coriander and place it in the same bowl.
Step 5
Mix everything together with the lime juice and salt to taste.
Step 6
Serve and enjoy.
How to make Salsa Verde Aguacate
Step 1
Prepare the avocado but cutting in half, removing the skin and stone.
Step 2
Cut the tomatillos in 4 and place them in the blender with everything else and a little bit of salt. Blend everything, (you are looking for a smooth texture), taste it and add more salt if necessary.
Step 3
Put the salsa in a bowl and place it in the fridge until you are ready to serve.
Pico de Gallo and Salsa Verde Aguacate - all you need to know
What is the difference between Pico de Gallo and Salsa Verde Aguacate?
The main difference between Pico De Gallo and Salsa Verde Aguacate is that one if made predominately with tomatoes and the other is made with mainly avocado.
Pico De Gallo is a fresh, often spicy salsa made with fresh ingredients such as tomato and red onion. It has a strong flavour, and added crunch.
Salsa Verde Aguacate is a much softer, a creamier textured dip made with avocado and tomatillos.
Both are drizzled with lime and seasoned with salt before serving.
How to store Pico de Gallo and Salsa Verde Aguacate
Elias advises that the Pico de Gallo should last up to 2-3 days in the fridge if stored correctly. Simply just make sure you either put it in an airtight container or wrap the bowl tightly in cling film.
For Salsa Verde Aguacate, due to its avocado base, it will only last around 1-2 days in the fridge before it starts to turn brown. Therefore, it is essential when storing it to make sure it is in an airtight container with a tight seal, to prevent it discolouring too quickly. Elias believes it is best eaten on the day, as that is when it is at its freshest!
Our favourite Mexican recipes
1. Chicken and green pepper fajitas
This delicious fajita recipe will make you want to make no other fajitas again. The key is to marinate all the ingredients for as long as possible to make all the beautiful Mexican flavours really come out.
Get the recipe: Chicken and green pepper fajitas
2. Chilli con carne
This affordable mid-week meal is packed with flavour and is definitely a recipe worth mastering. Even better, it is made all in one pot and we know without a doubt will become a family favourite.
Get the recipe: Chilli con carne
3. Pork ragu enchiladas
These enchiladas are the perfect meal for those who are wanting something delicious but also low in calories. With a rich tomato sauce base, a creamy cheese topping, and heaps of vegetables, they are a great family meal.
Get the recipe: Pork ragu enchiladas
4. Crispy fish tacos
This fun recipe is a great sharing meal for all the family to enjoy. With its zingy Mexican-inspired coleslaw and fresh avocados, it is a great light dinner that is packed with flavour.
Get the recipe: Crispy fish tacos with coleslaw
5. Churros with chocolate
If you haven't heard of churros before, they are the Mexican version of our doughnuts and differently, come as long sticks. Dipped in a chocolate dip, they really are dreamy.
Get the recipe: Churros with chocolate
Elias Silva Resinas is a Mexican chef who has worked around the world for the last 10 years in restaurants such as Noma, Pujol, and Benu, which has 3 Michelin stars to now developing his own culinary style. Despite being able to cook many different cuisines to perfection, his main specialty is Mexican food. Now working in Ella Canta- a Mexican restaurant in London, he loves sharing all his native recipes and his family favourites for the rest of London to enjoy.
Related Features:
How to make Katsu Sando with Tim Anderson
How to make chicken Karaage with Tim Anderson
How to make scotch eggs with Tim Anderson