I like to think that pico de gallo and guacamole stumbled upon each other in a little hole in the wall restaurant somewhere in Spain. But where ever and however they met, they immediately began a delicious affair. Pico compliments guac in a way no other garnish could. Her crisp, clean flavors make the creamy avocados even creamier and he manages to make her saucy spice even more tasteful. Somehow, they were just meant to be together.
Pico de Gallo & Guacamole
6 roma tomatoes
1/4 bunch of cilantro (about 1 cup chopped)
1 small purple onion
2 jalapeno peppers
2 ripe avocados
2 teaspoons black pepper
1 tablespoon garlic powder
Prep Time: 15 minutes
Yields: 6 hearty servings
First, gather your vegetables. Wash, dry, and admire them. Then, chop tomatoes into bite sized chunks. Leave half to the side for the guac and half in a small bowl for the pico.
Next, peel and rinse onion. Cut into tiny chunks. Place half in bowl and leave half with the tomatoes. Slice the cilantro into thin pieces. Half goes in the bowl, half goes to the veggie pile. Carefully dice the jalapenos. If you like a little spice don't remove the seeds and your dips will have a nice kick. However, if you're the milder type, remove the insides and rinse the jalapenos before dicing. Place half in the bowl and put the rest aside.
Roll one lime around on the cutting board until the insides are mushy. Cut in half and squeeze juice into bowl. Add salt to taste and stir up those veggies. Ladies and Gents, say hello to pico.
Next, cut avocados in half. Remove the pits and cut into thick slices. Then, peel skin quickly off each slice. Cut avocados into chunky pieces and place in a small bowl.
Add garlic powder, black pepper, and salt.
Mash up the avocados until the consistency is to your liking. (I prefer chunky guac, so I just use a fork or a potato masher to smash them. If you like smoother guacamole, use a hand mixer.)
Add the rest of your veggies. Squeeze the lime juice from the second lime over top and mix well. Quickly nestle your guac near the pico. They like to be close.
Serve with burrito bowls, nachos, taco salads and, of course, CHIPS! I like to munch on the zesty chips below.
Zesty Lime Chips
Bag of restaurant style white corn tortilla chips
Preheat oven to 400°F. Spread chips on a cookie sheets. Cut lime in half and squeeze juice over chips. Sprinkle with sea salt. Bake for 3 to 5 minutes. Serve immediately.
Pile guacamole on a chip and crunch away to your heart's content.