Pico de Gallo & Guacamole Recipe

Pico de Gallo

I actually hate tomatoes. As in I can’t even eat them on a dare. Yet for some reason when they’re transformed into something like ketchup or chili I’m suddenly fine with them. Salsa is one of those weird exceptions where I can not only stomach them, I couldn’t do without them! The secret of this salsa is that it is very finely chopped and I go heavy on a couple other flavors like garlic. The ingredients are cheap and it tastes so much better than anything you can buy because it’s fresh.

Ingredients:

Pico de Gallo

  • 3-4 medium tomoatoes
  • 1 red onion, diced
  • 4 cloves of garlic, minced
  • 20 or so pickled jalapeno chips, diced (I actually prefer the jarred kind for this, but feel free to use fresh)
  • 1 bushel fresh cilantro
  • Salt and pepper to taste
  • 1 lime

Guacamole

  • 2-3 ripe avocados
  • 1 lime

Directions:

  1. Remove the stem core from the tomatoes by cutting out a small cone from the tops then.
  2. Cut the tomatoes in half.
  3. Using a small knife, scrape out all the seeds and that disgusting green jelly stuff.
  4. Dice the tomatoes as small as you like them and place them in a nice big bowl.
  5. Add in the diced onion, garlic, jalapenos, and juice 1 whole lime in.
  6. Chop up as much cilantro as you like. I use probably 1/4 a cup, but I don’t actually measure it. I just add enough until the colors look nice.
  7. Mix well, adding in salt and pepper.
  8. Place the salsa on a large cutting board and chop it up again now that all the ingredients are together; as small as you like.

With this done the guacamole is a piece of cake.

  1. Spoon out the insides of the avocados. Discard the pits and skins.
  2. Using a fork, mash up the avocado in a bowl.
  3. Add in a few spoon fulls of the salsa for flavor. Be careful not to add too much or it will become runny and brown.
  4. Add salt and pepper.
  5. Using a spoon, flatten out the guacamole in it’s final container.
  6. Squeeze out the juice of a lime on top of the guacamole, but do NOT stir. Guacamole, although perfectly edible and delicious, does begin to brown after a day or so. It’s just oxidizing the same way an apple turns brown when it’s sliced open. The lime juice not only tastes good, but if you layer it on top it will keep it fresher.

If the browning really bothers you, you can always just scrape off and discard the top layer.



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