In honor of Cinco de Mayo... This is my favorite guacamole recipe. Make your pico the night before and let it sit overnight in the fridge - you'll be glad you did!
Guacamole
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
- Chop jalapeño, tomatoes and onions into a very small dice. (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.
Guacamole
- Start with buttery-soft avocados. Halve 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.
So very delicious! Great for a party.
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