2 Avocados

1 small Onion

1 small Tomato

1 Lime

About 2 cloves of Garlic

About 1 tsp-1 tbsp salt (to taste)

1) First you need to cut the avocados in half, scoop out the avocado, and then mash it with a fork.  Save the pits if you aren’t going to eat all of the guacamole.

2) Next, cut the onion & tomato and add it to the mashed avocado.

3) Roll the lime onto the counter so it’s easier to squeeze the juice out.

4) Cut the lime in half and squeeze both halves of the lime into the mashed avocados. (If you don’t like lime as much, only squeeze one half.)

5) Mince the garlic and add it to the avocados.

6) Add the salt.

*If you aren’t going to eat all the guacamole, save the pits and add them to the guacamole when you put it in the fridge and it will stay great overnight, probably won’t last much longer than one night.

2 (15 ounce) cans of fire roasted tomatoes

⅓ cup chopped white or sweet onion 

2 medium cloves of garlic

1-2 medium jalapenos (stem, membrane and seeds removed)

1 cup chopped fresh cilantro

1-2 medium limes

½ teaspoon fine sea salt

Pulse in an food processor until desired texture.