Chile Corn Chowder
4 medium potatoes (about 600 grams), peeled and cut into 6 mm cubes.
1 medium onion, peeled and chopped
One half sweet red pepper, stem and seed removed, chopped
1 Jalape–o pepper, stem and seeds removed, finely chopped
40 grams butter
375 gram frozen sweet corn
750 ml milk
Boil water in a pan. Add the potatoes, bring back up to the boil and cook until just tender (about 4 to 5 minutes). Drain in a colander and set aside. In the same pan melt the butter at low heat. Add the onion, sweet pepper and Jalape–o and cook until soft. Then add the frozen corn, milk and cooked potatoes, turn the heat up to medium and bring up to a gentle simmer. Remove from heat and serve immediately in bowls. For a little extra flavour, top with finely chopped coriander leaves. 
Guacamole
To make the basic guacamole: 
Pulp of a ripe avocado, roughly mashed so that small lumps remain.
Half a small, mild flavoured onion, peeled and cut into pieces 4-5 mm or smaller, in size. This should give about 15g of Ôflesh'.
1 clove of garlic peeled, tough end removed, and either minced or passed through a press.
1 tablespoon finely chopped fresh coriander leaves.
Juice of half a lime
100g cherry tomatoes cut into about 8 pieces each
Sea salt to taste
Mix all the ingredients together and serve in one of three ways: 
1. Peel, cut in half lengthwise and prepare for stuffing 5 to 6 fruit of cherry peppers. Stuff with the guacamole and serve.
2. Cut Jalape–os in half lengthwise, remove the pith and seeds, and either stuff the fruit or use them for dipping into the guacamole.
3. Remove the pith, stems and seeds from 1-2 Jalapeños or serranos, cut into pieces about 5-6 mm in size and mix into the guacamole. Use as a dip with taco chips.
Mexican Tabouleh
60g bulgar wheat
Large pinch of sea salt
300 ml boiling water
2 punnets (about 500 g) cherry tomatoes, sliced lengthwise into quarters
2 salad onions (about 50g), trimmed and thinly sliced
1-2 Serrano or Jalape–o peppers, stems and seeds removed, and cut into 6 mm pieces
2 tablespoons (30 ml) minced coriander
Juice of 1 lime
2 tablespoons (30 ml) olive oil
Put the bulgar wheat and salt in a bowl, add the boiling water, stir and let stand until completely cool (about 30 to 40 minutes). Then pour the bulgar into a sieve to drain the water out.
Using both hands, take a little bulgar at a time and squeeze out the excess water. Put the bulgar and other ingredients into a bowl, mix well and let stand 10 minutes before serving. Serves four to six. 
Salsa Verde
2-3 Jalape–o or 5-6 Serrano chiles, chopped
4 tomatillos
1 small onion, chopped
3-4 cloves garlic, chopped
1 tablespoon vegetable oil
Take the husks off the tomatillos, and rinse under water to remove some of the stickiness. Place the tomatillos in a pan of water and simmer until soft. Cut off the stalks and the hard areas where the stalks are attached. Place the chiles, onion and garlic in a blender with the tomatillos and a little of their cooking water. Puree the vegetables, stopping when there are still a few lumps. Add more of the cooking water if the sauce is too thick. Put in a bowl and serve as a dip with corn chips. 
