PICO DE GALLO

4 cups fresh tomatoes, diced (plum tomatoes are a good choice)

2 or 3 Tablespoons jalapeno (this is to taste)

juice of one small lime

3/4 teaspoon salt

1 cup onions

1/2 cup cilantro

Directions: In a med. bowl, combine your ingredients. Cover and refrigerate for a few hours (or overnight) before serving.

Serve with tortilla chips. If you have any leftovers, pico de gallo is great in eggs- Migas Tacos anyone?

GUACAMOLE

1 tsp of minced garlic

1 tsp olive oil

1 1/2 tsp jalapeno, stemmed, seeded, minced

1 tsp salt

4 avocados (large)

1/2 cup pico de gallo (see recipe above)

juice of one small lime

Pit and score the avocados. Scoop out the avocado “meat” and put in med. bowl. Squeeze lime juice over the avocados. Stir in the remaining ingredients. Play with the consistency of the guacamole. Mash some of the avocados (don’t overdo it) and leave others in chunky pieces.