BeeK-O de Gallo by QBK

4 tomatoes, preferably plum, seeded and diced
1 clove garlic, finely chopped
1 white onion, diced
1 tablespoon fresh cilantro, chopped
1 teaspoon salt
Juice of one lime
Freshly made tortilla chips

Combine tomatoes, garlic, onion and cilantro in a glass or ceramic bowl.  Sprinkle with salt and lime juice and stir till again combined.  Cover and keep at room temperature for an hour, stirring occasionally, to marry the flavors.  Chill till ready to serve, and serve with …

Ho-made Tortilla Chips

6 soft corn tortillas
Olive oil (really, any oil will do but this is preferable)
Sea salt (really, any salt will do but this is preferable)

Preheat oven to 350 degrees.  Line two baking sheets with parchment paper, and set aside.

Brush tortillas on both sides with oil and sprinkle with salt.  Stack tortillas on a cutting board and cut into six wedges.  Spread wedges on prepared baking sheets and place in preheated oven.  Bake for five minutes, flip wedges and rotate baking sheets, turn off oven and bake for five more minutes.  Remove wedges to cooling racks; once cooled, the chips can be stored in an airtight container for up to a week.

These chips also go well with …

Whack-A-Molé

2 ripe avocados
1 white onion, diced
1 tablespoon fresh cilantro, chopped
Juice of one lime
1 teaspoon sugar (may need more to adjust to taste)

Slice avocados in half lengthwise and remove the pits.  Slice the flesh of the avocados both vertically and horizontally in the skin, then scoop flesh into a glass or ceramic bowl.  Using a potato masher or a fork, mash the flesh to a consistency of your liking*, then stir in the onion, cilantro, lime juice and sugar.  Stir till blended, cover and chill till ready to serve.

If you have leftover guacamole, in order to keep it fresher longer, cover the surface of the guacamole with Saran wrap before putting the regular lid on the bowl.