Pico de Gallo & Guacamole

By alexscharft

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Ingredients

For the Pico de Gallo:
5 whole Plum (Roma) Tomatoes
1/2 whole Large (or 1 Small) Onion
3 whole Jalapeno Peppers
Cilantro
Lime Juice
Salt To Taste
For the Guacamole:
3 whole Avocados
Pico De Gallo
Lime Juice
Salt To Taste

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

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.

Step 2

Chop up a 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.

Step 3

Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

Step 4

Start with buttery-soft avocados. Halve them lengthwise and remove the pits. With a spoon scrape the “meat” out onto a large plate. With the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky.

Step 5

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.