Receta Guacamole and Pico de Gallo
In my opinion, a Mexican meal isn’t complete without guacamole, pico de gallo, and chips. As I said in my last post, the only problem with serving these condiments is that I seem to have no control over how much of them I eat. Frequently by the time the main course is served, I’ve already engorged myself with guac, chips, and salsa.
For this post, I’ve created my version of pico de gallo and it should only be a guide if you choose to make it. Some people love cilantro; some not so much. I like it a lot but you can add less of the herb to your liking. I’m don’t love salsa that burns my lips so I’ve only used one jalapeño pepper in this recipe. If you like more heat then by all means add more pepper. My point is that you should use this recipe a guide and taste as you go. Change the ratios of ingredients according to your taste.
After you’ve made the pico de gallo, the guacamole is a cinch. You just mash the avocados, add one cup of the pico de gallo, a little salt, and a squeeze of lime juice and it’s done. Of course, you can also change the ratios according to your taste. I like chunky guacamole so I use a fork to mash the avocado. If you like a smoother consistency, I recommend using a potato masher for getting the right texture.
If you make the guacamole ahead of time, cover with plastic wrap by pressing the wrap down to the surface of the guacamole to prevent it from turning brown. Store in the refrigerator until you’re ready to serve.
These two Mexican condiments come together very quickly. Give them a try for your next Mexican fiesta!
Guacamole and Pico de Gallo
Ingredients
For the pico de gallo:
- 8 large Roma tomatoes, finely chopped
- 1 cup finely chopped sweet onion, such as Vidalia
- 1 large jalapeño, seeded and diced
- 1 clove garlic, finely minced
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons salt
- 3 tablespoons chopped cilantro
- 1 tablespoon vegetable oil
- For the guacamole:
- 4 large Haas avocados, mashed
- 1 cup of prepared pico de gallo
- 1/2 teaspoon salt
- Squeeze of fresh lime juice to tasteInstructions
For the pico de gallo:
Mix all ingredients. Cover and refrigerate until ready to use.
For the guacamole:
Mix mashed avocado with pico de gallo, salt, and lime juice. Cover with plastic wrap, pushing wrap to the surface of the guacamole to prevent browning. Refrigerate until ready to use.
Serve pico de gallo and guacamole with tortilla chips.2.2
http://www.southernboydishes.com/2014/05/10/guacamole-and-pico-de-gallo/
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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