• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated.

Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic.

Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

source: Alton Brown @ FoodNetwork.com

• 6 plum tomatoes, seeded and finely diced (yields about  1 1/2 cups)
• 1/4 cup finely chopped onion
• 1 clove of garlic
• 1/4 cup snipped fresh cilantro
• 1 1/2 tablespoons fresh lime juice
• 1/2 teaspoon salt. course. seriously.
• 1/8 teaspoon ground red pepper

I’m not even sure why you’d need instructions here… i mean really. ITS SALSA! Usually, doubling the recipe as listed above makes enough to get the party started.

Place tomatoes and onions in a large bowl. Add cilantro, lime juice, garlic, salt and pepper. Mix gently. Its very important to let the salsa sit – for at least 30 minutes. This lets the flavors marry and gives the salt some time to create extra moisture in the mix by pulling water content out of the tomoatoes.

At this point, the salsa is a chunky mix that some may find hard to ‘chip’ up. Now, some may prefer it that way, which is fine… but not everyone does. If you don’t, one way to fix this situation is to take a cup of the salsa and puree it in a food processor. It is important to go slow here, one cup at time until your desired consitancy is reached.

source: original inspiration came from The Pampered Chef cookbook “All the best”