Pico De Guacamole: Fresh Red & Green Salsa

HINT: OK to do just before guests arrive, but best if completed about an hour before eaten; gets mushy by next day

WHAT YOU'LL NEED (4 servings):

ingredients:
4 medium tomatoes (OR 2-3 beefsteak tomatoes OR 6 romas) - ripe but not mushy, carefully washed
3 large, ripe Haas avocados (4 if medium-sized or another variety with larger seeds),
1/2 yellow or white onion (OR 1 bunch green onion) - enough to fill 1/2 cup when chopped,
2 large garlic cloves,
1/2 lemon or lime, or 2 Tbsp red wine vinegar (balsamic is best),
granulated salt - 1/2 tsp to 1 Tbsp, to taste,
red chile powder OR chile garlic sauce (Huy Fong is best) - to taste,
ground black pepper - optional, to taste,
2 tsp dried, crushed basil leaves,
dash of nutmeg,
1 tsp coriander - optional, adds sweet aroma

equipment:
sharp knife, 6" or longer (a 2-4"utility knife isn't really up to this),
cutting board,
colander and serving bowl
waxed paper to keep fresh
garlic press - optional

HOW TO DO IT:
1. Remove stem area of tomatoes with point of knife, then cube tomatoes to about 1/4 inch or 1 cm chunks. Do not blend or mince. Place in serving bowl.
2. Mince onion (or slice scallions thin). Add to tomatoes. Rinse knife and cutting board unless you want to look "emo."
3. Peel and mince or press garlic, and add to bowl.
4. Add salt, basil and spices to bowl. Stir briefly. HINT: add the hot stuff a litle at a time and sample it to make sure you won't do any damage to your guests.
5. Rinse, peel and cube avocados. Make pieces about the same size as tomato pieces. Add to bowl.
6. Slice lemon or lime and add the juice of half (or a whole lime, if small) to bowl. OR add vinegar to bowl if you do not have or want lime or lemon. Stir so that all ingredients are coated in juice or vinegar.

WHAT YOU SHOULD SEE (AND SMELL, AND TASTE):
The citrus or vinegar will sweeten the mix, and also slow the oxidization of the avocados. They should stay nice and green. If refrigerating, place waxed paper across salsa so that it is touching the surface evenly, keeping air away from the mixture.

The acid will not only prevent oxidization, it will also brek down the avocado and make the mix somewhat creamy. This works best with ideally ripe avocados.

SERVING:
This makes a great corn chip dip - very zesty, spicy, acidic and garlicky. For these reasons, it also stands up as a side or garnish for grilled fish or barbecue. You may want to double your proportions if this is a side, because it's really addictive, and people just might dig in!