Salsa

Chips and salsa are one of my favorite things to eat.  As a result, we eat Mexican food at least once every 10 days.  This salsa is so easy to make and gives you the flexibility to make it chuncky or smooth with just one flick of the switch.

1 (14.5oz/425g) can whole or chopped tomatoes
1 clove garlic, minced
2 teaspoons fresh lime juice
1 teaspoon salt
1/2-1 jalapeño chile, minced
2 tablespoons chopped fresh cilantro (coriander)
1 (14.5oz/425g) can peaches or mangos, drained

Place all ingredients in a blender or food processor.  Blend on low speed for 1-4 seconds, depending on desired consistency.  Adjust flavors as needed.

Guacamole

Mario and I love this guacamole!  But, when the kids see it they about die.  "Oh, no...I don´t like it...please don´t make me eat it."  Last night we had Mucho Nachos and Jonah wanted to help with dinner.  He spooned the avocado into a bowl, mashed it, and added most of the ingredients himself.  He even chopped some of the cilantro.  When I told him he needed to taste it to make sure we didn´t need to add anything else, he said, "It´s delicious!".  During dinner he kept asking for more guacamole.  So, if your kids don´t like something, try having them help make it!

Tip:  Add 1/2 of the jalepeños, cilantro and lime juice, taste and add more as your taste desires.

1 or more tablespoons jalepeño chiles, finely chopped
1 clove garlic, minced
2 ripe avocados, halved, pitted and peeled
1 large, ripe tomato, finely chopped
1/4 cup lightly packed cilantro (coriander) leaves, finely chopped
1 tablespoon fresh lime juice
Salt to taste

Mash the chiles and garlic with a fork to form a paste.  Add the avocado and mash until incorporated.  Stir in all but 2 tablespoons of the tomato.  Mix in the cilantro and lime juice.  Season to taste with salt.  Adjust other seasonings to taste. Let stand for 5-10 minutes before serving.  Sprinkle the guacamole with the remaining tomato and serve.

Makes approximately 2 cups, depending on the size of the avocados.