Salsa & Guacamole with Tortilla Chips   September 30, 2015

The Best Fresh Tomato Salsa

TImes: 20 minutes  (Recipe By:Cheryl Dressler)

Did you know?  Tomatoes and peppers are NEW WORLD CROPS.  They are foods cultivated by the Mayans and Aztecs BEFORE Columbus crossed the ocean in 1492.

Ingredients

• 3 cups chopped tomatoes
• 1/2 cup chopped green bell pepper
• 1 cup onion, diced
• 1/4 cup minced fresh cilantro
• 2 tablespoons fresh lime juice
• 4 teaspoons chopped fresh jalapeno pepper (including seeds)

• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper

Traditional Mexican Guacamole

• 2 large Hass avocados (black in color,slightly soft to the touch)
  
• 1 juice of one lime
  
• ½ cup diced onion
  
• 1/4 cup loosely packed fresh cilantro leaves (chopped finely)
  
• ½ cup diced tomato
  
• ½ cup diced green bell pepper
  
• pinch of salt
  
• ¼ cup finely chopped fresh jalapeno pepper (optional)
  

DIRECTIONS

1. Slice avocados in half. Discard the pit. Scoop out of shell with a spoon. Place in bowl.
   
2. Roll the lime on the table to soften it.  Then, cut it in half. Squeeze the juice of each half into a large cup so it’s easy to pick out the seeds. Add the lime juice to the avocado immediately to prevent browning. Use a fork and mash to desired consistency.
   
3. Add chopped onions, tomato, and cilantro. Stir gently to mix ingredients.
   
4. Add salt to taste. Stir just slightly, until incorporated.
   
5. Add jalapeño to taste.
   
6. Serve with your favorite tortilla chips for a dip, or use with your favorite Mexican dish.
   

A side note: this is to make a chunky, yet creamy guacamole. Some people prefer to use a food processor with all the ingredients to make for a VERY creamy dip.