Nothing Says MMMMmmmmm Like a Basket…

of ripe avocados all needing to be eaten ASAP.

Ripe Avocado

What to do with all of those yummy bad boys?!

Eat them straight out of the shell with a dash of salt or a splash of Italian dressing in the dimple.

Spread on your toast then top it with a squirt of mayo, a couple slices of bacon and tomato and crisp blade of lettuce. Yes, for the BLAT-Bacon Lettuce Avocado Tomato Sandwich.

Cross hatch it in the shell then scope it out on to the top of your salad. OR do what avocados do best become a GUACEMOLE!

But, don’t use the recipe you heard on SVT4 or read in some wannabe cook book. And don’t you dare say fusion! Do it right, the simple way. The way it is meant to be done. Add a TBS or two of hot salsa, not taco sauce-never taco sauce, and a TBS of sour cream and a dash of garlic salt. FTW!!!!!!!!!!!!! This is the quickest and easiest way to make a really, really tasty guacemole. Skip those money-grubbing satchets and guacamole kits. Argh, my face turns purple when I think of all the poor suckers who spend their hard earned cash on such dribble.

  • That is all you need to do.  No lemon juice, no fresh garlic, no chopped tomatoes. That’s the ass backwards way to make a guacamole, unless you do it the hard way turn the tomato, onions… into a salsa fresca that marinades overnight. That is the yum of the yum if you have the patience.
  • Seriously adding the tomato, garlic, lemon juice to the avocados with out marinating them first will make for a bitter, substandard guacamole. Guacamole is very simply avocados mixed with salsa. Basically the recipes you get in Sweden completely skip the salsa or bastardize it by taking the salsa ingredients and just throwing them in without actually making the salsa which is infinitely detrimental to the flavor of the guac. These ingredients need to marinade to become salsa and give the correct flavor. If you get what I mean. NO??? Never mind just follow my instructions and you’ll be alright.
  • The lemon is used in the salsa as a marinade agent like vinegar or to keep avocados from turning black. The truth is nothing will stop an avocado from turning black other than eating it. Lemon is NOT meant to be a defining flavor.  The fresh pressed garlic will give a bitter, astringent after taste. The tomatoes won’t taste like anything without the marinade process so why bother?
  • If you want a taste explosion do it the hard way. Make the Salsa Fresca, let it marinade overnight then make your guac.

Veronica's Salsa Fresca

Salsa Fresca

Everybody and the mother has a salsa recipe they stand by. This recipe is a very straight forward no frills version I learned from my Chilean friend Veronica. It has been a loyal recipe that has served me well over the years.


6-8 fresh tomatoes de-seeded and chopped into 1cm squares.

1 large bunch of spring onion sliced 1/2 cm wide. Use the greens too if they are fresh.

Large handful of fresh cilantro/coriander chopped. You can go crazy with cilantro. Remember some people think it tastes like soap. Poor them. 

White or red wine vinegar


1 Lemon squeezed

Cayenne pepper

Fresh or dried chilli peppers chopped or crushed. It’s up to you decide how many your tongue can handle.

Louisiana Sauce or Tabasco

Salt Pepper

Cooking oil

Salt and Sugar


This is a recipe that depends very much on the quality of your veggies. Thus exact measurements are hard to give. You have to taste your way to the desired results.However, you won’t know anything for sure until your salsa has had time to marinade a few hours preferably over night. You can make adjustments at this point with more accuracy.

Chop your tomatoes, onions and cilantro put in a large bowl. Then add approximately 3 TBS of vinegar, about 1/4 a cup of water, 3-4 TBS of cooking oil, lemon juice and mix with a spoon. Now add your chillies, a pinch or two of cayenne pepper, a splash or three of Louisiana sauce, salt and then a small fist of sugar to sweeten the tomatoes. Don’t go overboard with the sugar. The salsa is meant to be spicy and savory not sweet.

Let this marinade for a few hours at the very least before using. As I mentioned if you give it over night even better. The salsa will last a good long while in your fridge so make a big batch and keep it in a jar to munch from at will.

You can use salsa fresca for all manner of things, dipping sauce for steak, guacamole, tortilla chip dip-please use the plain salt- let the salsa do the flavor talking, fish sauce…

Guacamole and homemade salsa

When I make guacamole with a homemade salsa I skip the sour cream. A homemade salsa will give a meatier taste to the guacamole that makes all the effort well worth it.




Road Kill

Road Kill

I can also suggest buying yourself some Philadelphia cheese and making some road kill! I got this recipe from a skater mag in the 80’s. Basically scoop your phili into a bowl then top with a couple spoons of salsa. Then dip those tortilla chips deep and shove into your gob. Mmmmmmmmmmm







Avocado Cream-serves 2

Avocado Cream

I use this for grilled fish. You don’t want to make too much of this as you can’t save it without it turning black.


2 small avocados

1 small squeeze of fresh lemon to taste

1-2 TBS Sour Cream/Gräddfil

1/4 cup whipped cream or milk

1/2 TBS mayo

Garlic salt to taste





Put all of this into a bowl and wizz with a hand mixer until creamy. Add lemon and salt to taste. You can even add a splash of tabasco too.