Monday, January 10, 2011

Pico de Gallo and Guacamole

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We all love two for one deals, right? Pico de gallo is a great garnish on tacos or salads and you can even serve it as a dip. Add a little fresh avocado and voila! You've got yourself some homemade guacamole. Much better than the store bought version. Plus it's a lot cheaper and less oily. All you need to do is make sure you buy your avocados a couple days in advance. Those little guys need to have some time to ripen up and get soft. Otherwise you will be left with large chunks of hard avocado, and no one wants that. You can adjust the ingredients to your liking by adding more jalapenos for some heat or more lime juice for a little zing. Just keep tasting as you go. Remember--you can always add ingredients, but you can't take them out. So add small amounts at a time until you reach your desired flavor.

Tip: Guacamole will only stay fresh for up to 24 hours. To prevent oxidation, reserve a pit from one of the avocados and place in the bottom of the guacamole dish. Also, cover with plastic wrap touching the guacamole to prevent air from getting in.

You know these guys are ripe when you can easily remove the tip with your finger and they are soft to the touch.

Make sure all pieces are relatively the same size (minus the jalapenos).

Serves 2-4

  • 3 ripe avocados
  • 1/2 cup yellow onion, chopped
  • 1/2 cup Roma tomatoes, deseeded and chopped
  • 1 jalapeno, deseeded and chopped
  • 2 tbsp. fresh cilantro leaves, chopped
  • 1/2 tsp. salt
  • 1 lime, juiced

Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy. Remember to reserve a pit to place in the bottom of your serving bowl to prevent oxidation.  

Chop onions, tomatoes, jalapenos, and cilantro. Add salt and lime juice. (This will be your Pico de Gallo.)  Add this mixture to the mashed avocados to create guacamole. Taste and adjust accordingly. 

Place reserved pit in the bottom of the bowl with guacamole. Cover with plastic wrap directly touching the guacamole.

Source: SK Original


  1. Thank you! I hope you continue reading!

  2. I make it exactly the same way, except I use serrano chile. They tend to have a better taste and a little more kick than a jalapeno.


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