Layer 4, Fresh Tomato Salsa & Layer 5, Guacamole

Today concludes the series of recipes for homemade Whole30 bowl ala Chipotle.  

I’ve included the recipe for both the salsa and guacamole in one blog. because the ingredient lists are similar.  Both use diced tomatoes, lime juice, purple or red onion and cilantro.  I used the lime juice in both recipes.  I chose not to use the onion in the guacamole because I thought it would be too overpowering with the salsa.  See below for comments about cilantro.

Layer 4, Fresh Tomato Salsa

This recipe includes cilantro because, #1) it was an ingredient in all of the recipes that I looked at, and #2) sister likes it.  I repeat, I do not like it.  I found several articles that say some people who think cilantro tastes bad share a certain group of olfactory-receptor genes.  I think I got a double dose of those.

I included it so that you can add it if you like it. 

I juiced 2 limes, using 3 tablespoons in the salsa and the remainder in the guacamole.  I also used the leftover tomatoes from the salsa in the guac.

I mixed everything together except the cilantro, halved the recipe into two batches and added ¼ cup to sister’s batch.  If you share the genetics, leave it out.  (You can substitute parsley if you like.  Personally, I think parsley tastes like grass.)

The salsa is super simple.  Add the tomatoes and onion to a medium sized bowl, add the lime juice and spices and stir.  Voila.  Salsa.

Fresh Tomato Salsa

Quick and tangy


  • 2 cups roma tomatoes, diced
  • 1/2 Whole purple or red onion, diced
  • 3 tbsp freshly squeezed lime juice
  • 1/4 tsp salt
  • 1/4 tsp cayenne pepper
  • 1/2 cup cilantro, chopped I don't recommend it.


  • Mix tomatoes and onion together in a medium bowl.
  • Pour lime juice over mixture.
  • Mix together salt and cayenne and sprinkle evenly over tomato mixture.
  • Stir well.
  • Stir in cilantro if you must.

Layer 5, Guacamole

The guacamole is almost as easy.  I used two avocados and mooshed them up with a potato masher.  Then I poured in the lime juice and added the salt.  After stirring thoroughly (with the potato masher) I folded in the tomatoes with a small spatula.  Hey, guacamole.  And by the way, guacamole was something else I used to be afraid of.  It came from a grocery store, not a kitchen.

Now that you’ve got all your layers ready, add the salsa onto the fajita veggies and top with the guacamole. 




  • 2 or more ripe avocado
  • Juice whole lime
  • 1/2 tsp salt
  • 1/2 whole purple or red onion, diced
  • 1 cup diced tomatoes roma if you have them


  • Mash avocado with a potato masher in a medium bowl.  
  • Add lime juice and salt and stir well.
  • Fold in tomatoes and onion.


This is made to suit your taste.  Some people add black pepper in their seasoning.  Others add cilantro - I don't think you should do that.

It’s food heaven in a bowl. 

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