Salsa and Guacamole


    Salsa and Guacamole

    September 16, 2016

    What's in it:

    • 4 large tomatoes
    • Sea salt to taste
    • 1 tsp. celery salt
    • 1/2 tsp. ground cumin
    • 1 large lime
    • 1 bunch cilantro (aprox. ½ cup)
    • 1 large garlic clove (or 2 medium)
    • 1 jalapeño
    • 1 red onion
    • Avocados

    How to make it:


    1. Dice the whole tomatoes and onion into small, even chunks. Seed and finely chop jalapeno. You might want to add a little at a time and test the heat. You can always add more if it’s not hot enough. Mix them together with the chopped cilantro and add celery salt and cumin for a little extra dimension. Then add regular sea salt to taste. Lastly, squeeze in the juice from the lime, give it another mix, cover and let sit in the refrigerator for a couple of hours or more to let the flavors marry and the heat even out. If you like your salsa a little less chunky, pop it in a food processor or blender and pulse it a couple of times (but not before you set some aside for the guacamole).


    1. Some people put the avocado in a food processor to make the avocado creamy smooth. In the Southwest, we call those people dumbasses — don’t be a dumbass. Use a fork. Mash the avocado in a bowl with a fork and stir it up leaving it a little chunky.
    2. Now for the easy part: add a heaping spoon full of salsa for each avocado used, squeeze in a little lime juice and add a little salt to taste. Keep in mind most chips are salted, you may want to under-salt or skip the salt altogether if the chips are salty.
    3. Guacamole doesn’t keep but the beauty of having made the salsa is that it is easy to make small batches at a time and it’s always fresh. If you do need to make a batch ahead of time, you can put a couple of the avocado pits in with the guacamole and squeeze a little extra lime juice over the top to stop the oxidation which is what turns the guacamole black.