Pico De Gallo:

1 Roma Tomato diced small (about ¼ inch)
1Tb Red Onion diced small
¼tsp Jalapeño minced
2tsp Cilantro roughly chopped
Juice from 1/2 Lime
Salt & Pepper to taste

Lightly toss all ingredients in bowl, not bruising tomato

Cover bowl and refrigerate ½ hour before serving

Serves 2

Will keep in refrigerator for about a week

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Guacamole:

1 Avocado cleaned
1Tb Roma Tomato diced small (about ¼ inch)
1Tb Red Onion diced small
2tsp Cilantro roughly chopped
¼tsp Jalapeno minced
Juice from 1/2 Lime
Salt & Pepper to taste

Cut around sides of avocado to the pit with sharp knife

Twist avocado around pit and pull apart

Remove pit and scoop flesh out of skin with spoon

Place avocado and lime juice in mixing bowl and mash with fork until semi-lumpy

Toss other ingredients and combine with fork until creamy

Cover bowl tightly with plastic wrap and refrigerate ½ hour

Serves 2

Use within 1 or 2 days