Kim's Perfect Guacamole

Pile 1/4 cup chopped onion, 3 seeded & chopped serrano chiles, 3/4 cup torn cilantro, and a pinch of kosher salt on a cutting board. Chop and then slightly mash with the flat side of the knife. Transfer to a bowl, add 3 diced avocados and mash with a wooden spoon until combined but still chunky. Stir in 1 medium diced tomato and season with salt. Top with more tomato, cilantro, and onion (if desired). Serve with tortilla chips.

Chunky Tomato Salsa

3 & 1/2 cups peeled chopped tomatoes (about 4 large)

1 large green pepper, chopped

1 medium - large onion, chopped

1 serrano pepper, seeded and chopped

1 jalapeno pepper, seeded and chopped

3/4 teaspoon sugar

2 & 1/4 teaspoon salt

2-3 garlic cloves, minced

1/2 teaspoon ground cumin

1 can (6 ounces) tomato paste

1/4 cup white vinegar

2 tablespoons fresh lemon juice

Baked tortilla chip scoops

In a large saucepan, combine the first nine ingredients. Stir in the tomato paste, vinegar, and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring frequently. Cool to room temperature. Cover and refrigerate until chilled. Serve with chips.

Pico De Gallo

1 medium white onion, finely chopped
4 large tomatoes, finely diced
1 large jalapeno pepper, seeded and minced (or you can use a green bell pepper)
1/4 cup fresh lime juice
1/2 cup finely chopped fresh cilantro
Coarse salt
Ground black pepper

Combine. Let stand 30 minutes at room temperature. Serve, or store covered in plastic wrap up to 3 days in the refrigerator.

Makes 1 quart.

Fresh Vegetable Salsa

1/2 cup peeled, seeded, and diced cucumber
1/2 cup diced zucchini
1 medium tomato, peeled, seeded, and diced
2 tbls. diced purple onion
1 tbls. olive oil
1 tsp. lemon juice
1/2 tsp. red wine vinegar
1/8 tsp. garlic salt

Mix and chill. Serve with tortilla chips.

(This makes 1 3/4 cups. I usually double the recipe, and sometimes triple it. I also do not peel or seed. Who has time for that? I just dice everything.)