Around here, pretty much any Latin-influenced recipe includes two staple condiments: guacamole and salsa fresca, also known as pico de gallo. We make these any time we make any other Latin American, Tex Mex, or Spanish meal. And as most already know, they’re also good enough to be the simple side to a big bag of tortilla chips!

Guacamole

3 avocados, seeded, peeled, and mashed
1/2 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 TBSP chopped fresh cilantro
1 clove garlic, minced
OPTIONAL: 1 jalapeño, seeded and chopped

Combine all ingredients and let them marry for at least 1 hour before serving. To keep avocado from browning, use cling wrap to ensure an airtight seal.

Salsa Fresca/Pico de Gallo

6 roma tomatoes, diced
1/2 white onion, minced
3 TBSP chopped fresh cilantro
1/2 lime, juiced
1 clove garlic, minced
1/2 tsp garlic powder
1/2 tsp ground cumin
Salt and ground black pepper to taste
Optional: 1 jalapeño, seeded and chopped

Combine all ingredients together in a bowl. Stir to combine. Refrigerate at least 3 hours before serving.