Easy and Fast Salsa and Guacamole

Salsa

Ingredients:

  • 1 can of diced tomatoes (diced tomatoes with jalapenos works great)
  • ½ half red onion, minced (about ½ cup)
  • 1 jalapeno pepper, stems and seeds removed, minced
  • 1 ½ tablespoons fresh lime or lemon juice (lime is most traditional)
  • ¼ cup chopped cilantro
  • ½ teaspoon coarse salt
  • 2 cloves of garlic

Except for blending with a wand this will all be Dump and stir

Method:

  • Dump the can of diced tomatoes in a bowl.  Add the chopped onion, cilantro, lime lemon, garlic, salt.  Chili peppers vary individually in their hotness.  So, start with a half of one chili pepper and add to the salsa to your desired degree of hotness.  Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes.  Salsa can be made 1 – 2 days ahead covered and refrigerated.
  • With a hand blender or with a food processor, blend lightly
  • Remember salsa is made to taste!  So start with this recipe and adjust to yours.

Serve with Tortilla Chips.

Guacamole

Ingredients:

  • 2 ripe avocados
  • ½ half red onion, minced (about ½ cup)
  • 1 jalapeno pepper, stems and seeds removed, minced
  • 1 ½ tablespoons fresh lime or lemon juice (lime works best)
  • ¼ cup chopped cilantro
  • ½ teaspoon coarse salt
  • ½  ripe tomato chopped

Method:

  • Cut avocados in half.  Remove seed.  Scoop out avocado from the peel, put in a mixing bowl.  (This you will do on camera.  The rest should be prepped and ready to “dump and stir”
  • Using a fork, roughly mash the avocado.  (Don’t overdo it!  The guacamole should be a little chunky.)  Add the chopped onion, cilantro, lime or lemon, salt and mash some more. Chili peppers vary individually in their hotness.  So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.  Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes.  The guacamole can be made ahead and chilled at this point for several hours.  Cover with plastic and leave the seed in the bowl to stop it from turning brown.
  • Just before serving, chop the tomato; add to the guacamole and mix.
  • Remember guacamole is made to taste!  So start with this recipe and adjust to yours.