Two simple salsas and the easiest guacamole are all you need to make a party!
Author: Kiki Simpson, Healthy Sexy Kitchen
214 ounce canstomatoesI used fire-roasted
3-4serrano peppersrough chop, according to spice tolerance, you may want to use less or remove seeds and membranes
Pico de Gallo
2cupsgrape or cherry tomatoesquartered
1-2serrano or jalapeno pepperschopped small, depending on your spice tolerance, you may want to use less or remove seeds and membranes to keep it milder
1teaspoondried oreganoMexican, if you can find it
1-2teaspoonslime juice or red wine vinegaroptional
Add all ingredients to a blender and blend until desired consistency.
Taste and add more salt or lime juice, if desired
Pico de Gallo
Chop tomatoes, onion, peppers and cilantro into small pieces and combine with spices and lime juice or vinegar. Reserve the salt until ready to serve.
Let it sit for at least 30 minutes. Add salt just before serving and mix well.
Scoop out flesh from avocadoes into a bowl and chop roughly. Add lime juice and salt and smash with a fork to desired consistency. Add more salt if needed.
For the salsas, be sure to adjust the hot peppers according to your spice tolerance. These amounts are only a suggestion and make it a bit spicy. Remember, you can always add more, but you can't take it away! If you made it too spicy, just add more tomatoes to adjust.