Wednesday, January 27, 2010

Pico de Gallo and Guacamole – YUM-O!

From: Pioneer Woman


• 5 whole Plum (roma) Tomatoes
• ½ whole Large (or 1 Small) Onion
• 3 whole Jalapeno Peppers
• Cilantro
• Lime Juice
• Salt To Taste


• 3 whole Avacados
• Pico De Gallo
• Lime Juice
• Salt To Taste

Preparation Instructions

Pico de Gallo:

Chop jalapenos, tomatoes and onions into a very small dice. (Leave seeds in your jalapenos for a hotter pico). Adjust amount of jalapenos 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.


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, 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 one last stir.

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