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Bowls full of salsa and guacamole with a handful of chips.
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Ingredients

Salsa.

  • 5 ripe tomatoes, diced
  • 1/3 cup red onion, diced
  • 1 jalapeño, minced for a lot of extra heat, don't gut the jalapeño; throw the seeds into the mix.
  • 3 cloves of garlic, minced
  • 1 lime, zested and juiced
  • 1/4 cup extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 cup freshly chopped cilantro (or flat leaf parsley, if you're like me and hate cilantro).

Guacamole.

  • 4 large avocados, peeled and pitted
  • 1 lime, zested and juiced
  • 1/4 tsp kosher salt, more to taste if necessary
  • 1/3 cup of the homemade salsa, plus extra juice from the salsa due to the freshly chopped tomatoes, the salsa can get liquid-y. No biggie! Transfer some of that juice to your guac and mix it in :)

Instructions

Salsa.

  • Combine all of the ingredients together in a large bowl and toss until combined.
    Let stand for 15 minutes before serving, or cover and place in the refrigerator until serving time. (If you simply cover it with plastic wrap, it *will* make your fridge smell garlicky. Just a heads up ;) )

Guacamole.

  • Peel and pit the avocados, and place them into a large bowl. Smash them a few times with a form to break them down. Add the lime juice, kosher salt, and 5 TBSPs of the salsa, plus some of the juice from the salsa. Smash and mix until the guacamole reaches your ideal smoothness (some people like it chunky, some like it silky. You do you!)
    If not serving immediately, cover and place in the refrigerator until serving time.
  • Serve with your fave tortilla chips!