- To make salsa, stir together in a bowl 1 (14.5 oz) can well-drained, fire-roasted diced tomatoes, ¼ cup chopped yellow onion, 2 tablespoons chopped fresh cilantro, 1 finely chopped clove of garlic, and 1 finely chopped small fresh jalapeño chile peppers.
- To make guacamole: Pit and peel 3 ripe large avocados. Scoop out avocado and mash. Stir in 2 tablespoons fresh lime juice, ½ teaspoon red pepper sauce and 1 finely chopped garlic clove.
- Spoon guacamole into shallow serving bowl; top with salsa. Serve with baked tortilla chips or raw veggie dippers.