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
How to make it:
- 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).
- 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.
- 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.
- 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.