When it comes to interesting and bold foods from "South of the Border," nothing is more famous than salsa. In fact, salsa has become so popular it outsells ketchup as the number one selling condiment in America.

a great accompaniment to salsa is guacamole made from fresh avocados.

Avocados are actually a fruit and originated in Central America and Mexico over 9,000 years ago. A single avocado tree can produce up to 400 fruit a year and can thrive for hundreds of years.

The key to great salsa and guacamole is using only the freshest ingredients.

The great thing about these two recipes is the simplicity and ease of making them taste so good - even for the amateur! So go right ahead and have yourself a little fiesta - Enjoy!

Salsa 10 medium Tomatoes (concasse) 1/2 cup Green Pepper (finely chopped) 1/2 cup Banana Peppers (finely chopped) 1 cup Onion (finely chopped) 6 fresh Jalapeño Peppers 2 tablespoons Fresh Garlic (minced) 3/4 cup White Vinegar 3/4 cup Sugar 2 tablespoons Salt 1/2 tablespoon White Pepper 2 ounces Olive Oil Tomato Concasse (Skinless, seedless tomatoes cut into small squares) - Method - (1). To remove the peel from the tomatoes, take out the core and cut an "X" on the opposite side of the tomato. (2). Place tomatoes in simmering water for about 40 seconds or until you see the skin slightly separating from the pulp. (3). Remove tomatoes from the water and place them in ice water until cool. (4). Use a knife to easily peel off the skin. (5). Cut tomatoes in half and gently remove the seeds by softly squeezing the tomato and using your fingers. (6). Cut tomatoes into small diced squares. (7). Hold until the recipe calls for them. Sauté peppers, onions and garlic in the olive oil. Add tomatoes and remaining ingredients. Bring all ingredients to a boil, then reduce to a simmer for one hour. Remove from the heat, place in an airtight container and refrigerate until ready for service.

Guacamole 6 fresh Avocados (ripe) 1/4 cup Red Onions (finely chopped) 1 medium Tomato (concasse) 1/4 cup Jalapeño Peppers (finely chopped) 1/4 cup Chile Peppers (finely chopped) 1/4 cup Fresh Cilantro (finely chopped) 1 tablespoon Fresh Garlic (minced) 1 teaspoon Cumin 2 tablespoons Lime Juice (fresh) 2 tablespoons Horseradish Salt to taste 1. Saute red onions, peppers and garlic and set aside until cooled. 2. Cut the avocados in half and remove pits. 3. Scoop out the flesh and lightly mash until it is smooth and slightly chunky. 4. Add all other ingredients and mix until evenly incorporated. 5. Serve immediately or tightly cover with plastic wrap snug against the mixture and refrigerate.