One Minute Salsa and fresh Guacamole

Both of these recipe are from America’s Test Kitchen

One-Minute Salsa
1/2 small jalapeño chile or 1/2 chipotle chile in adobo sauce, minced
1/4 small red onion, peeled, and root end removed
1 small clove garlic, minced or pressed
2 tablespoons fresh cilantro leaves
1/4 teaspoon table salt
pinch ground black pepper
2 teaspoons lime juice from 1 lime
2 small tomatoes (about 3/4 pound), ripe, each cored and cut into eighths, or
one (14-ounce) can diced tomatoes, drained
Fresh Guacamole
2 small ripe avocados (preferably Haas)
1 tablespoon minced red onion
1 small clove garlic, minced or pressed through garlic press
1/2 small jalapeño chile, minced (about 1 1/2 teaspoons)
2 tablespoons minced fresh cilantro leaves
table salt
1 tablespoon lime juice from 1 lime


1. FOR ONE-MINUTE SALSA: Pulse all ingredients except tomatoes in food processor
until minced, about five 1-second pulses, scraping sides of bowl as necessary. Add
tomatoes and pulse until roughly chopped, about two 1-second pulses.2. FOR FRESH GUACAMOLE: Halve 1 avocado, remove pit, and scoop flesh into
medium bowl. Using fork, mash lightly with onion, garlic, jalapeño, cilantro, and 1/8
teaspoon salt until just combined.
3. Halve and pit remaining avocado. Using a dinner knife, carefully make 1/2-inch crosshatch
incisions in flesh, cutting down to but not through skin. Using a soupspoon, gently
scoop flesh from skin; transfer to bowl with mashed avocado mixture. Sprinkle lime juice
over and mix lightly with fork until combined but still chunky. Adjust seasoning with salt,
if necessary, and serve. (Can be covered with plastic wrap, pressed directly onto surface
of mixture, and refrigerated up to 1 day. Return guacamole to room temperature,
removing plastic wrap just before serving).