Two Salsas and "Mexican Embassy" Guac

• 1

  Using fork, mash avocado with lime juice in small bowl. Add cilantro, chopped garlic, serrano chilies and salt and stir to combine.

• 2

  For California version, mix in:

• 3

  3/4 cup pear, peeled and finely diced

• 4

  3/4 cup seedless grapes, halved

• 5

  3/4 cup pomegranate seeds

Two Salsas

• 1

  Pico de Gallo

• 2

  1 1/4 pounds plum tomatoes, chopped (can puree some of the tomatoes)

• 3

  1 cup chopped red onion

• 4

  3 tablespoons fresh lime juice

• 5

  2 serrano chiles, coarsely chopped

• 6

  1 teaspoon salt

• 7

  Pinch of freshly ground black pepper

• 8

  1 cup (loosely packed) coarsely chopped fresh cilantro

• 9

  WoWo Papaya Salsa

• 10

  1 cup firm-ripe papaya, chopped finely

• 11

  Finely chopped jalapeno pepper

• 12

  Juice of one lime (or lemon)

• 13

  Salt, Sugar, and Black Pepper to taste

• 14

  Cilantro, chopped roughly

• 15

  Cooked shrimp, chopped small

• 16

  Mix together, let the salsa stand for an hour, and serve.