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I just returned from Mexico where I spent the week eating fresh seafood that was always accompanied by chunky Pico de Gallo and creamy guacamole. Pico de Gallo can be made in a variety of ways, but most often uses red tomatoes and generous amounts of onion, cilantro, and jalapeno. Many salsas are completely tomato dominant, with small amounts of any additional ingredients taking a backseat. With this Pico de Gallo, the onion, jalapeno, and cilantro are just as important as the tomatoes and form a beautifully chunky accompaniment to any meal. The measurements are just a guideline and may require some adjusting, depending on your taste and the size of your vegetables.

4 roma tomatoes, diced
½ small onion, diced
2 jalapenos, seeded and diced
½ cup chopped cilantro
1 clove garlic, minced
Juice of ½ a lime
Salt, to taste

Combine tomatoes, onion, jalapenos, cilantro, and garlic in a bowl. Season with lime and salt.

Guacamole

Anytime I make Pico de Gallo, I always make guacamole and vice versa. Their ingredients truly overlap, as the only difference is the addition of avocados in guacamole. Smash up a couple avocados, throw in some of your freshly made Pico de Gallo, and you've created another side dish or dip.

2 avocados, halved and pitted
½ cup or more to taste of pico de gallo, recipe above
Juice of ½ a lime
Salt, to taste

In a medium bowl, mash avocado with a fork. Add pico de gallo and season with lime juice and salt.