• Note that the ingredient list is for both the salsa and guacamole. Divide the ingredients as stated in this section.

For the salsa

• Add all but ¼ cup of the chopped tomatoes, half the chopped onions, ½ cup of the cilantro, half of the garlic, half of the lime juice, and half of the jalapeno peppers to a food processor. Pulse a couple of times to achieve a rough chop. If you want your salsa smooth, process longer.
• Pour the mixture in a sauce pan and heat over medium heat until just boiling, about 3 minutes. Remove and transfer to a dish to cool completely. Taste and adjust seasoning. Then refrigerate until chilled.

For the guacamole

• Add the mashed avocados, remaining tomatoes, onions, cilantro, garlic, lime juice, jalapeno, and cumin to a bowl. Stir it all together. Season with with salt to taste. Serve immediately.
• To serve, line the brim of a sombrero with parchment paper or plastic wrap. Place the bowls of salsa and guacamole in the brim and scatter the chips in between.