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salsa and guacamole

* to serve with chicken fajitas

salsa

ingredients:

3 yellow tomatoes, chopped
2 red tomatoes, chopped
1/4 large red onion, chopped finely
4 scallions, chopped
juice of one lime
1/4 teaspoon paprika
dash of cayenne powder
1/8 teaspoon crushed red chilis
salt and pepper to taste

instructions:

Mix all ingredients in bowl and stir together. Refrigerate for at least an hour before serving, stirring occasionally.

guacamole

ingredients:

1 avocado, chopped
juice of 1/2 lemon
1/2 teaspoon lemon zest, minced
3 scallions, minced
salt and pepper to taste

Mix all ingredients in bowl and stir together. Refrigerate for at least and hour before serving, covered well.

Changes, hints, tips and thoughts for this recipe:

• my older sister told me once that you should leave the avocado pit in the guacamole until just before serving, to "fool" the avocado into believing that it is still inside it's skin...so it won't turn brown. Of course, the lemon juice does this job in the chemical way...but I still leave the pit in the bowl in the fridge...for memory's sake.