¡Hooray para el salsa fresco!

Here is a simple dinner I made when locally grown tomatoes were pretty much the only things I would take home from the farmers markets and the heat here in Toronto was too much for me to want to cook. Since I've come to know how fantastic and satisfying a heap of freshly cut tomatoes and cilantro tossed with a bit of lemon juice and salt can be, I am pretty sure I'll rarely eat jarred salsa again.

Pico de Gallo

5-6 fresh tomatoes, diced
Juice from half of one large lemon
1/2 c. roughly chopped cilantro
1/3 c. red onion, finely diced
several drops of chilpoltle chile hot sauce
1/2 tsp. garlic powder
salt, to taste

Directions

Chop it, toss it all into a bowl and eat it with lots of fresh pita bread!

Onion Guacamole

2 large avocados, peeled, pitted and mashed
Juice of one lime
1 tsp. onion granules (or powder)
salt, to taste

Directions

Combine all the ingredients in a bowl and mix thoroughly. Store any leftover in a tightly-sealed container with a dash of lemon juice sprinkled over the top to keep the avocado from turning brown.