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Happy 4th of July weekend everyone! Hope all of you had an amazing weekend full of fun, laughter and most importantly great food. We went to the London Bridge at Lake Havasu, Arizona for a weekend getaway.  It was way too hot there, 100 degrees F and above. We were just like the roasted pigs in the hot oven, hot and heat steaming. However the best thing was just to stay in the water with a beer on hand, that felt so good. There were many families and friends out in the lake with boat party and barbecue all day long. Since we didn’t prepare for barbecue, we managed to go some food and hang out in the park by the lake in the evening waiting for the fireworks. Overall it was a good trip, it would be perfect if it was not that hot.  :P

I made some Salsa & Guacamole dip for Tortilla chips last weekend for a hot summer Sunday afternoon. It is always popular snack to munch on for any parties especially for hot days like these. It is really an easy recipe, no cooking is needed which is good, just some chopping and mixing to do. I usually serve it with Mexican Tortilla chips, but we bought a big bag of Five Grain Tortilla chips from Costco to tryout, it is thicker with grains, still taste good with the dips. This is definitely a great snack to prepare for barbecue, pool party, or even for the coming World Cup final this weekend. We are really excited and looking forward to it.

Ingredients:

For Salsa

6 roman tomatoes (chopped)
1 big white onions (chopped)
2 ripened avocado
2 Serrano chile (seeded, finely minced)
2 clove garlic (finely minced)
1 handful bunch cilantro sprigs(trimmed bottom stem, chopped)
1  tbsp Tapatio spicy sauce (depends on spiciness desired)
1 fresh lemon
3/4 tsp salt
Few dashes black Pepper

Preparation:

1. Rinse and chop tomatoes and onions separately, mix them in a big serving bowl. Finely mince Serrano chile, garlic and cilantro sprigs, add them into tomato mixture.
2. For the avocado, cut avocado lengthwise around the seed, open to two halves and remove the pit. Use a dinner  knife to slice the avocado half in a cross-hatch pattern. Then use a spoon to scoop out the pieces. Mix into the salsa mixture.
3. Squeeze fresh lemon juice into the mixture, discard the seeds. Add in the Tapatio spicy sauce based on desired spiciness, add in seasoning of salt & pepper , taste and adjust. Chill in the fridge up to 1 hour before serving. Serve with tortila chips.

For Guacamole
3  ripened avocado
1 roman tomato (finely chopped)
1/2 white onion (finely minced)
1 Serrano chile (finely minced)
1 handful bunch cilantro (chopped)
2 tsp fresh lemon juice
3/4 tsp salt
Few dashes black pepper
2 tbsp water

Preparation:

1. Cut avocado lengthwise around the seed, open to two halves and remove the pit. Scoop out the avocado and put in a bowl. Mashed with water till desired consistency.
2. Add in finely chopped tomatoes, onions, Serrano chile, cilantro. Mix well.
3. Mix in fresh lemon juice, and add seasoning of salt and pepper to taste. Chill in the fridge for up to 1 hour before serving.