Guacamole and Tomato Salsa

Guacamole

Preparation Time: 15 minutes – Makes 8 servings

Equipment: French chef knife, Cutting Board, medium stainless Mixing Bowl

• 2 ripe avocados
• 1 small onion, minced fine
• 1 clove garlic, minced using side of knife to mash to paste with ½ tsp salt
• 1 lime, juice thereof
• ½ teaspoon ground cumin, or Crystal hot sauce
• 1 plum tomato, peeled, seeded, and diced
• 3 tablespoons fresh coriander (cilantro), chopped (optional)

Halve and pit the avocados and scoop the flesh into a bowl. Mash avocados with a fork and stir in onion, garlic paste, lime juice, cumin, tomato, and coriander.

NOTE: Guacamole can be prepared in advance and kept chilled and covered.

Tomato Salsa

Equipment: French chef knife, cutting board, 3-Qt. mixing bowl.

Preparation Time: 15 minutes – Makes 8 servings

• 1 pound (460 g) plum tomatoes, peeled, seeded, and chopped (instructions below)
• 1 small onion, minced fine
• 1 tablespoon lime juice, fresh squeezed
• 2 tablespoons fresh coriander, chopped (optional)
• 1 jalapeno chili, seeded and minced

In a mixing bowl, toss together tomatoes, onion, lime juice, coriander, and jalapeno. Allow salsa stand for about 30 minutes.

NOTE: Salsa may be made in advance, keep covered and chilled. However, salsa is best served at room temperature.

How to Peel & Seed Tomatoes

Equipment: large mixing bowl, 4-quart stockpot, paring knife, slotted serving spoon, large mixing bowl

In the mixing bowl, prepare an ice bath of ice and water. Add ice as needed to stay cold.

Fill the 4-quart halfway water and bring to a boil over medium-high heat. With a paring knife score an X across the top stem of the tomatoes. Using a slotted with long handle, place tomatoes in boiling water, 1 to 2 minutes, or until the skin at the X begins to peel back slightly. Using the slotted spoon, quickly remove tomato to ice bath.