Today is National Guacamole Day. I don't know a whole lot of people who don't like guacamole, but if you're one of them, I am throwing in a fantastic pico de gallo recipe as well. Feel free to adjust ingredients to suit your tastes, but rest assured, these are both very easy and quick to make. Here's what you'll need:

Photo byJohanny Casillas

Guacamole

Ingredients:

• 3 jumbo avocados, ripe
• 1/2 small red onion, finely diced
• 2 Roma tomatoes, diced
• 3 tablespoons finely chopped fresh cilantro
• 1 jalapeno pepper, seeds removed and finely diced
• 2 garlic cloves, minced
• 1 lime, juiced
• 1/2 teaspoon sea salt

Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Using a fork, mash the avocado to your desired consistency, whether you prefer it chunky or smooth.

Add the remaining ingredients to the bowl and stir until well combined. Taste the mixture and adjust seasoning by adding a pinch more salt or lime juice if needed.

Serve the guacamole with tortilla chips or on top of your favorite mexican dish and enjoy!

* Notes:
You can increase or decrease the seasonings to your preference.

To store leftovers, spritz lemon juice over the top and cover the surface directly with some plastic wrap. Store in the refrigerator for up to 3 days.

Pico de Gallo

Ingredients:

• 4 Roma tomatoes, deseeded and diced
• 2/3 cup red or white onion (or both!), finely diced
• 1 bunch cilantro, finely chopped
• 1 serrano pepper or jalapeño, finely chopped
• 1 lime, juiced
• 1/2 teaspoon salt

Combine the tomatoes, onion, cilantro, pepper, lime juice, and salt in a bowl. Stir until everything is well mixed. Allow the mixture to sit for at least 15 minutes to let the flavors meld together. If you're eager, it's ready to enjoy right away with tortilla chips! (Makes about 3 cups)

* Notes:

• For making ahead: You can prepare the salsa a few hours in advance to allow the natural juices from the tomatoes, onion, lime juice, and pepper to marinate, creating a richer flavor. Before serving, gently stir the salsa to mix everything back together. It will keep in the fridge for up to 3 days, but be aware that the salsa may soften and become a bit watery over time.