(Makes About 5 Cups)
6 ripe organic tomatoes
1 medium organic onion
2 medium organic garlic cloves, finely chopped
1 small fresh organic, nonwaxed jalapeno pepper, finely chopped
1 tablespoon fresh cilantro leaves, finely chopped
3 tablespoons fresh-squeezed organic lemon juice
1/2 tsp. (or to taste) Premier Pink Salt
Pinch (or more) of cayenne pepper (non-irradiated)
Core tomatoes and rough-chop the tomatoes in your blender
until they form a chunky puree. Add the rest of the ingredients and stir together. Let stand for a few minutes to allow the flavors to blend together.
Serve with fat flush tortillas or with raw
vegetables as a dip. Makes a great garnish for enchiladas or burritos. If the recipe is too hot,
remove the seeds from the jalapeno pepper or omit the cayenne pepper.
(Makes About 3 Cups)
2 medium ripe organic avocadoes, pitted and peeled
2 medium ripe organic tomatoes, cored and diced
6 organic scallions, white parts, thin sliced
1 small fresh organic, nonwaxed jalapeno pepper, minced
(remove seeds to make it less spicy)
2 tablespooons fresh-squeezed lemon juice
Pinch or to taste — Premier Pink Salt
Mash the avocado meat to a creamy consistency. Stir in the other ingredients. Add salt to taste. Serve immediately or refrigerate up to two hours.