Fresh Salsa and guacamole
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Ingredients
  • 10 Roma tomatoes, diced small
  • ½ large sweet onion, chopped finely
  • 1 jalepeno pepper, seeded and ribs removed, diced finely
  • 1 bunch cilantro, chopped finely
  • 2-4 cloves of roasted garlic, chopped finely
  • 2-3 T. Persian lime olive oil
  • 2 limes, squeezed for their juice
  • 1-2 teaspoons salt
  • 1 teaspoon lime pepper seasoning or steak seasoning
  • 2-3 teaspoons of Cholula sauce, or your alternate favorite hot sauce
  • 2-3 ripe avocados
Instructions
  1. Prepare tomatoes by slicing in half lengthwise, cutting out core at top, and then, using your thumbs, remove seeds and most of juice from tomatoes. Slice prepared tomatoes into very thin strips and then into a very small dice.
  2. Prepare pepper by slicing in half lengthwise, removing core at top and then cutting out ribs and seeds. If you like a hotter spice in your salsa, leave in ribs and seeds. Chop into fine dice.
  3. Prepare onions by chopping very finely with Pampered Chef food chopper.
  4. Place diced tomatoes, onions and pepper into a medium non-metal bowl.
  5. Add in chopped cilantro, roasted garlic, olive oil, lime juice, 1 teaspoon salt to start, pepper and hot sauce.
  6. Stir together well and taste test for balance of flavor.
  7. Depending on amount of lime juice obtained, juiciness of tomatoes etc. you may need to add more olive oil, lime juice or salt to balance flavors to your liking.
  8. This salsa is best if let to set in refrigerator for an hour or so before eating to allow the flavors to blend and fully develop.
  9. Leftovers will only last 2-3 days in the fridge, but that has never been an issue in my house.
  10. To make guacamole, peel and seed avocados and mash with a fork until chunky. Stir in one cup of my fresh salsa.
  11. Enjoy!
Recipe by at http://www.kathleencarmony.com/2017/01/16/fresh-salsa-and-guacamole/