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and minced 2 tablespoons fresh lime juice 1/4 cup fresh orange juice 
Add sugar to taste 1 tablespoon chopped fresh cilantro 1 teaspoon salt

Directions:
1 Bring small saucepan of water to a boil. Blanch tomatoes for 30 
seconds, and then rinse with cold water. Peel and chop tomatoes.
2 Place all ingredients in a large bowl and stir until mixed thoroughly. 
Allow to stand at room temperature for one hour. Mix and serve. 
Refrigerate any unused salsa.
Classic Guacamole
2 large ripe hass avocados 2 small ripe tomatoes, preferably romas, 
chopped 1/3 cup cilantro, chopped 3 tablespoons finely minced onions 
1 lemon, juice of 1-2 jalapeno, to taste 1 clove garlic, minced 1/2 
teaspoon salt
1.  Mash the avocado, leaving a few rough chunks.
1.
Stir in the remaining ingredients.

2.
Serve within 30 minutes with chips, or as a garnish to other dishes.


 It is best to make just before serving, but if you have to hold longer, 
place plastic wrap directly on the surface of the guacamole to keep 
from unsightly darkening.
Fresh California Salsa
Makes 16 servings. Serve with tortilla chips.
4 large tomatoes, diced
1/2 large onion, minced
3 cloves garlic, chopped
2/3 cup chopped fresh cilantro
1 jalapeno pepper, seeded and minced
2 tablespoons fresh lime juice
salt to taste


Directions:
1 In a small mixing bowl, combine tomatoes, onion, garlic, cilantro 
and lime juice. Add jalapenos 2 teaspoons at a time, tasting after each 
addition to see how hot the salsa has become. Jalapeno peppers vary in 
heat, so it is important to taste the salsa to ensure you do not make it 
too hot to handle. Salt to taste. Enjoy!
Green Salsa

Prep Time: 20 Minutes. Ready in: 20 Minutes. Makes 16 servings.
8 tomatillos, husked
3 shallots
2 cloves garlic, peeled
1 (4 ounce) can chopped green chili peppers
1/4 cup chopped fresh cilantro
1 fresh jalapeno pepper, seeded
salt to taste


Directions:
1 In a food processor, place tomatillos, shallots, garlic, green chili 
peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, 
coarsely chop. Cover and chill in the refrigerator until serving.
Hummus
(15.0 ounces can chick peas
1/4 cup tahini paste
3 tablespoons fresh lemon juice
1 clove garlic
1/4 teaspoon ground cumin
salt and pepper

1.
Drain beans; reserve water.

2.
In a food processor or blender add beans and all the
ingredients.


3.
Process until smooth.

4.
If mixture is too thick, add some of the reserved liquid from the