Salsamole (guacamole and salsa mix)

By KRed

A friend of my handbells director Shari Steffen made this for a party Shari hosted at the end of a year. These are the friends notes:
It is still on the Cooking Light website---from 13 years ago!
February 2003.

I did add one thing---the garlic--and I use whatever hot peppers I have around. Yesterday's batch was jalapeno.

I made 4 batches (simultaneously) yesterday, and it was about 4 cups.

It's also great as a sandwich spread (I like it with turkey and Swiss cheese), or as an "add on" to the top of eggs or an omelet.

It takes some chopping, but I like to do that. I do use a garlic press for the garlic, and depending on the clove size, sometimes do more than one!

Hope you enjoy it!

How to keep Guacamole fresh: http://www.thekitchn.com/the-best-way-to-keep-guacamole-green-tips-from-the-kitchn-193462 Cover it with water and freeze.

Ingredients

• 1/4 cup finely chopped red onion
• 1 tablespoon fresh lime juice
• 1 tablespoon cider vinegar
• 1/4 teaspoon salt
• 1 garlic clove, minced
• 1 serrano chile, seeded and finely chopped
• 1/4 cup chopped fresh cilantro
• 1 ripe peeled avocado, seeded and coarsely mashed
• 1 medium tomato, chopped

Preparation

Step 1

Combine the red onion, lime juice, cider vinegar, salt, garlic, and serrano chile in a medium bowl. Add cilantro, avocado, and tomato; stir well. Serve immediately.

If you make ahead, stick the avocado pit into the bowl and cover tightly with saran wrap to keep it fresh.

I always double the recipe-- -it goes fast!