Pico de Gallo and Guacamole

Pico de Gallo

2 medium tomatoes, diced
½ cup diced Spanish onion
2 tsp chopped fresh jalapeño pepper, seeded and de-ribbed
2 tsp finely minced fresh cilantro
1 tsp lime juice
pinch of salt

Combine all ingredients in a bowl and mix well.

Guacamole

2 small or 1 large avocado
2 tbsp sour cream
¼ cup diced tomato
½ tsp diced jalapeño
¼ tsp chopped fresh cilantro
¼ tsp lemon juice
1/8 tsp salt

Cut avocados in half, removing the pit. Score the avocados without cutting through the skin. Scoop the fruit from the skin, and place it in a mixing bowl. Add the remaining ingredients and fold in using a rubber spatula. Do not over mix or mash the avocado. If not serving immediately, place a plastic wrap on top, and push into the bowl so that it is touching, and airtight. Store in refrigerator.