1jalapeño, minced for a lot of extra heat, don't gut the jalapeño; throw the seeds into the mix.
3cloves of garlic, minced
1lime, zested and juiced
1/4cupextra virgin olive oil
1/2tspkosher salt
1/4cupfreshly chopped cilantro (or flat leaf parsley, if you're like me and hate cilantro).
Guacamole.
4large avocados, peeled and pitted
1lime, zested and juiced
1/4tspkosher salt, more to taste if necessary
1/3cupof the homemade salsa, plus extra juice from the salsadue 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.