Pico de Gallo (salsa fresca) and Guacamole

Healthy snack, great as a party appetizer. I make the two dippings together, since they use similar ingredients.

Pico de Gallo

• 2 packs of grape tomatoes, chopped
• 1/2 onion, chopped
• 1-2 lime, juiced
• 1 jalapeño pepper, chopped
• a cup of cilantro
• salt and pepper
• white vinegar

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makes 4-5 servings

1. Finely chop all vegetables. Keep them in separate containers. Strain chopped tomatoes and remove excess liquid. You can reserve the tomato liquid to make  a healthy cocktail-drink later.
2. In a bowl, combine all vegetables, season with lime juice, white vinegar, salt and pepper.
3. Adjust flavor to your taste by adding onion, jalapeño and cilantro, little by little. Same with the seasonings.

Guacamole

• 2 Avocados
• pico de gallo (chopped tomatoes, onion, jalapeño, and cilantro)
• 1 clove garlic, minced
• 1 lime, juiced
• salt
• a pinch of ground cayenne pepper and cumin

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makes 4-6 servings

1. In a bowl, mash halved avocados, add lime juice, pico de gallo, and garlic, mix together.
2. Season with salt, cayenne pepper and cumin.
3. Adjust flavor by adding remained vegetables from pico de gallo recipe.
4. Refrigerate 1 hour for best flavor, or serve chilled.

Note: The amount of ingredients are just a guide. Just chop a bunch, keep them in a separate container, add each ingredient gradually, taste, then reach to your best flavor.