To DIE for Salsa and Guacamole

So I've been putting off this post for a while because its not an exact recipe. I never make the same guacamole or salsa twice so it is difficult to put into a recipe. No tomato, jalepeno, or onion has the exact same taste. But I have been slacking in the blogging department, and a friend has been begging for me to post it so here it is.

You will need for salsa:
oil, olive, grapeseed or coconut are great, stay away from corn, canola.
5-7 large tomatoes
about 1/2 a bundle of cilantro
1/2-1 yellow onion
1/2-2 limes
1/2-2 jalepenos, depending on the spiciness is how many you want to use. I rub my finger on the cut side of the pepper and touch my tongue. If it taste really spicy i only use half and add more if needed.
4-5 garlic cloves
salt to taste
food processor, you can use blender but be careful on how much you blend, you don't want soupy salsa.


1) slice your tomatoes and jalepenos in half, lightly coat in oil and bake at 400 until brown edges appear and your tomatoes shrivel a little, about 15-20 minutes. This helps bring out the flavor, makes your salsa a little less watery and a little more flavorful.

2)Put your tomatoes, jalepeno(s), cilantro, 1/2 an onion, garlic and salt cloves in the processor. Add the juice of 1/2 a lime to start, too much lime can ruin your salsa!

3) Process and taste, adjust, taste again until it is how you like it.

You will need for guacamole:
5-6 Avocados
1 medium tomato
1/4 of an onion
1/2-2 lime juice depending on personal preference
1/2 jalapeno
4-5 garlic cloves
handful of cilantro
salt to taste

I like my guacamole smooth so I use a processor. if you prefer it chunky go the old school way and use a potato masher and dice all the ingredients.

1) Repeat step 1 for the salsa for your guacamole, if you are making both it is easier to do them at the same time.

2) Put everything in the processor and puree! season to taste with salt. If you are making ahead for a party of something I recommend pressing plastic wrap to the surface so that you don't get that gross oxidation on top that turns your green guac brown.