Guacamole and Salsa Fresca Serving Size - 8 Prepared By - Monica & Bill Recipe Rating
			Guacamole: 2 large avocados 2 tablespoons finely chopped onions 1 fresh jalapeno or serrano chili, seeded and minced 2 tbs chopped cilantro 2 tbs fresh line juice 1/4 tsp salt pepper onion rings and cilantro leaves for garnish Salsa Fresca: 4 medium size tomatoes 2 fresh halapeno or serrano chiles 1/2 cup chopped green onions and tops 1/3 cup chopped white onion 1/4 cup chopped cilantro 2-1/2 tbs fresh lime juice 1/4 tsp salt 1/8 tsp pepper
			Guacamole: Pit avocados and scoop avocado flesh into a medium size bowl and coarsely mash with fork. Stir in onion, chile, cilantro and lime juice; mix well. Add salt to taste, starting with 1/4 tsp. Add pepper to taste. Refrigerate up to 2 hours. Salsa Fresca: Core tomatoes and coarsely chop. Cut off chile stems; quarter each chile lengthwise. Discard seeds and membranes. Finely dice each chile. Combine tomatoes, chiles, green onions, white onion, cilantro, lime juice, salt and pepper. Cover and refrigerate at least 1 hour for flavors to blend or up to 3 days.