Two Salsas and Guacamole



7 Roma tomatoes, chopped
1 seeded jalapeno, minced
1 medium roasted polbano pepper, minced
1 red bell pepper, diced finely
½ white onion, chopped finely
1 tablespoon chili powder
2 tablespoons olive oil
3 tablespoons of fresh lime juice
2 tablespoons of cilantro, finely chopped
1 tablespoon of parsley
Salt and pepper to taste


  1. In a medium bowl, mix all ingredients. Place in the refrigerator for at least 3 hours to allow flavors to infuse.


4 medium tomatillos, husked and rinsed
1 seeded jalapeño cut in half
2 tablespoons of minced garlic
3 tablespoons of cilantro, chopped finely
½ large white onion, chopped finely
1 tablespoon of lime juice
Salt and pepper to taste


  1. Place tomatillos and jalapeños on a baking sheet and put in the broiler. Cook until they brown on one side and then flip them over and do the same. Take them out the oven and allow them to cool.
  2. Place cooled tomatillos and jalapeños in a blender. Add garlic and lime juice and continue blending.
  3. In a bowl mix onion, cilantro, tomatillo mixture, and salt and pepper to taste. Serve.


3 avocados – peeled, pitted, and mashed
¼ cup of fresh lime juice
1 teaspoon of sea salt
1 small diced onion
¼ cup of chopped fresh cilantro
2 diced roma tomatoes
1 teaspoon of minced garlic
3 dashes of hot sauce


  1. In a medium bowl, mash avocados with lime juice and salt.
  2. Add in onion, cilantro, tomato, garlic and hot sauce and stir.
  3. Set in the fridge for an hour and serve.

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