To kick off the snack series, I thought I’d begin with quite possibly the best Paleo duo imaginable. There’s something about the creaminess of guacamole, spice of salsa, and satisfying crunch of fresh veggies that ties it all together.

Both recipes are fairly basic, but what is important to keep in mind that the final product is entirely in your hands. The salinity, heat level, and overall flavor can be altered to your unique preferences. Additionally, depending on the quality of your avocados and tomatoes, you may need more or less of each accompanying ingredient. Taste as you go, adjust your seasonings, and taste again. If you add too much salt, balance it out with another squeeze of citrus, and vice versa. Don’t be afraid to try adding additional ingredients – make it your own!

A few interesting facts:

1. If your avocados aren’t ripe enough, throw them in a brown paper bag with a banana. The banana will produce ethylene, which triggers ripening. Within about 24 hours, your avocados will be perfect!

2. Roma tomatoes are the best tomatoes to use for salsa because they have a lower concentration of seeds and liquid than most other tomato varietals. Of course, if it is the peak of summer and you have some gorgeous heirlooms, by all means, use them!

3. My mom grows a whole host of vegetables in her garden, including jalapeños. She rarely uses all of them during the season, so she throws them in a blender, purees them, and then freezes them in ice cube trays. When she needs some, she just cuts off what she needs and it is defrosted in no time. It provides all the great flavor of a fresh jalapeño without a lot of hassle. For this recipe, I would use about a tablespoon (or half of an ice cube-sized portion) for each batch of guacamole or salsa.

I pair these with Paleo crackers as well as fresh cut veggies – bell peppers, carrots, celery, and romaine spears. For the ultimate indulgence, cook some crispy bacon and use as a vehicle for the guacamole. I’m pretty sure I’ll include a post for that in this snack series!

Guacamole
Yield: approximately 3 cups

Ingredients
4 large ripe avocados
2 small roma tomatoes, ripe, small diced
1 small onion, small diced
3 cloves garlic, minced
1/8 cup chopped cilantro
1 small jalapeño, ribs & seeds removed, minced
1/2 lime, juiced
Salt & Pepper

Method
1. Cut the avocados, remove the seed, and scrape the flesh into a large bowl. Discard the skin and keep two of the seeds.
2. Mash the avocado until it is creamy with a few chunks remaining.
3. Add the tomatoes, onion, garlic and cilantro. Stir to combine.
4. Taste at this stage and then add the jalapeño, lime juice, salt and pepper to taste.
5. Continue adjusting the seasonings until you find the right balance of salt, citrus, and heat.
6. Store in an airtight container with the reserved avocado seeds (coupled with the lime juice, it will prevent browning).

Salsa
Yield: approximately 3 cups

Ingredients
8 small roma tomatoes, ripe, medium diced
1 small onion, small diced
3 cloves garlic, minced
1/8 cup chopped cilantro
1 small jalapeño, ribs & seeds removed, minced
1/2 lime, juiced
Salt & Pepper

Method
1. Combine the tomatoes, onion, garlic and cilantro. Stir to combine.
2. Taste at this stage and then add the jalapeño, lime juice, salt and pepper to taste.
3. Continue adjusting the seasonings until you find the right balance of salt, citrus, and heat.
4. Store in an airtight container.