Overnight Salsa
(2) 14.5 oz. cans diced tomatoes or 1 quart home canned tomatoes
1/4 cup thinly sliced green onions, green and white portions
3 Tbsp. chopped onion
2 Tbsp. fresh chopped cilantro
1 Tbsp. diced green chilies
2-4 tsp. finely diced jalapeños, seeds included
1 1/2 tsp. sugar
1/4 tsp. cumin (or more as desired)
1/4 tsp. hot pepper sauce, optional
In medium bowl, combine tomatoes and remaining ingredients. Cover and refrigerate at least two hours or overnight. Remove 30 minutes before serving. Stir once before serving.
Serve with chips or vegetables.
Be sure to wear gloves when handling jalapeños.
Guacamole
2 large avocados, pitted and scooped out
1/2 cup finely diced ripe tomato
2 Tbsp. lime or lemon juice
2 Tbsp. grated onion with juice
1/2 tsp. salt
1/4 tsp. hot pepper sauce or finely diced jalapeños (or more to taste)
Chopped tomato for garnish
Place avocado in medium bowl; coarsely mash with a fork. Stir in tomato, lime juice, onion with juice, salt and pepper sauce; mix well. Spoon into serving container. Serve immediately or cover and refrigerate up to two hours. Garnish with additional chopped tomato, if desired.
Tip: To quickly ripen hard avocados, store them in a loosely closed paper bag at room temperature.
