Guacamole and Salsa

• 2 pounds fresh tomatoes, chopped
• 1 small red onion, finely diced
• 2 cloves garlic, minced
• 4 T. fresh lime juice
• ¼ cup chopped fresh cilantro
• 2 chopped jalapenos* optional but really good
• ½ t. seasoned salt

Drain chopped tomatoes in a colander. Combine with onion, garlic, lime juice, cilantro, jalapeno and salt. Let stand for 2 hours, covered in the refrigerator.

Mash 3 fresh avocados, with 1 cup of the salsa above. Return 1 avocado pit to the serving bowl, and top with the guacamole. The pit will help keep the guacamole from turning brown quickly. Cover and store in refrigerator until serving time.
The guacamole is best made only an hour or two before the party, but the salsa can be made up to three days before.