friday feed: guacamole with pico de gallo

This is my favorite guacamole recipe. You must make your pico the night before and let it sit overnight in the fridge – that is the secret. And save some for yourself before everyone else eats it all – you’ll be glad you did!

Guacamole with Pico de Gallo

Guacamole-recipe

Pico de Gallo

  • 5 Plum (Roma) tomatoes
  •  ½ large or 1 small onion
  •  3 jalapeño peppers
  •  Cilantro
  •  Lime Juice
  •  Salt
  •  Quantities are approximate

 

Pico de Gallo
Dice jalapeño, tomatoes and onions. (leave seeds in your jalapeño for a hotter pico. Adjust amount of jalapeños to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again. Let sit overnight in the fridge.
Guacamole

  • 3 Avocados
  • Pico de Gallo
  •  Lime Juice
  •  Salt
Guacamole
Start with buttery-soft avocados. They should feel soft to the touch and look a little brown on the outside. That means they are ready! Half them lengthwise and remove the pits. Next. with a spoon scrape the “meat” out onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste. Next, add a generous helping of Pico de Gallo. Fold together. Lastly squeeze the juice of half of a lime over the top. Give it a last stir.
Hope you have a lovely Cinco de Mayo weekend!