Do good. Do tacos.

prep time 45 min


  • 500 g Ripe tomatoes
  • 1 Red onion
  • 1–2 Garlic cloves
  • Chili or jalapeno to taste
  • 1 Lime
  • 1 tsp Salt
  • Black pepper
  • A bunch of fresh parsley or
  • Coriander
  • 2 Ripe avocados
  • 1 Garlic clove
  • 1 Tomato
  • 1 Mild red chili
  • 1 Lime
  • Salt
  • 2 Red bell peppers
  • 3 Garlic cloves
  • 100 g Almonds
  • 1 dl Olive oil
  • 1 tbsp Rapeseed oil
  • Salt
  • ½ Pineapple
  • ½ White cabbage
  • 2 Carrots
  • 1 Red onion
  • 1 Lime
  • Fresh coriander or mint
  • Chili or jalapeno
  • Salt and pepper


  1. Fresh Tomato Salsa: Finely chop the tomatoes, red onion, garlic and parsley and place into a bowl. Squeeze in the juice from the lime. Season with salt and black pepper. Add jalapeno or chili to taste.
  2. Guacamole: Destone the avocados and scoop the flesh into a bowl, mash with a fork. Chop the tomato and garlic and combine with the avocados. Squeeze in the juice from lime and season with salt. Add chili if you want it hot.
  3. Bell Pepper and Almond Paste: Chop the bell peppers and garlic cloves. Roast the bell pepper and garlic in a drop of oil in the oven at 180°C for 15 minutes. Roast the almond, too, if you like. Allow it to cool to room temperature. Blend in a food processor or a blender with olive oil until smooth. Season to taste with salt.
  4. Pineapple Slaw: Peel and dice the pineapple and red onion into small cubes. Chop the cabbage into small strips. Peel and grate the carrots. Combine all the ingredients and squeeze in the juice from the lime. Season to taste with salt and pepper.

TIP: Adding avocado pit to guacamole keeps it from turning brown.

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