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Guacamole and Pico de Gallo

Bill Harris・8 Comments

Guacamole and Pico de Gallo

In my opinion, a Mexican meal isn’t complete without guacamole, pico de gallo, and chips. As I said in my last post, the only problem with serving these condiments is that I seem to have no control over how much of them I eat. Frequently by the time the main course is served, I’ve already engorged myself with guac, chips, and salsa.

For this post, I’ve created my version of pico de gallo and it should only be a guide if you choose to make it. Some people love cilantro; some not so much. I like it a lot but you can add less of the herb to your liking. I’m don’t love salsa that burns my lips so I’ve only used one jalapeño pepper in this recipe. If you like more heat then by all means add more pepper. My point is that you should use this recipe a guide and taste as you go. Change the ratios of ingredients according to your taste.

Pico de Gallo

After you’ve made the pico de gallo, the guacamole is a cinch. You just mash the avocados, add one cup of the pico de gallo, a little salt, and a squeeze of lime juice and it’s done. Of course, you can also change the ratios according to your taste. I like chunky guacamole so I use a fork to mash the avocado. If you like a smoother consistency, I recommend using a potato masher for getting the right texture.

If you make the guacamole ahead of time, cover with plastic wrap by pressing the wrap down to the surface of the guacamole to prevent it from turning brown. Store in the refrigerator until you’re ready to serve.

Guacamole

These two Mexican condiments come together very quickly. Give them a try for your next Mexican fiesta!

Print
Guacamole and Pico de Gallo

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4 to 6 servings

Guacamole and Pico de Gallo

Ingredients

For the pico de gallo:

8 large Roma tomatoes, finely chopped

1 cup finely chopped sweet onion, such as Vidalia

1 large jalapeño, seeded and diced

1 clove garlic, finely minced

2 tablespoons fresh lime juice

1 1/2 teaspoons salt

3 tablespoons chopped cilantro

1 tablespoon vegetable oil

For the guacamole:

4 large Haas avocados, mashed

1 cup of prepared pico de gallo

1/2 teaspoon salt

Squeeze of fresh lime juice to taste

Instructions

For the pico de gallo:

Mix all ingredients. Cover and refrigerate until ready to use.

For the guacamole:

Mix mashed avocado with pico de gallo, salt, and lime juice. Cover with plastic wrap, pushing wrap to the surface of the guacamole to prevent browning. Refrigerate until ready to use.

Serve pico de gallo and guacamole with tortilla chips.

3.1
https://southernboydishes.com/2014/05/10/guacamole-and-pico-de-gallo/

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  • Author
  • Recent Posts
Bill Harris
I grew up in small town Mississippi eating traditional southern fare.A lifelong foodie, I started cooking and experimenting with food at a very young age. I started Southern Boy Dishes as a creative outlet and a way to share my love of food.
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Filed Under: Appetizers/Snacks, Gluten-Free, Healthful Dishes, Recipes, Vegetables, Vegetarian

Comments

  1. sippitysup says

    May 13, 2014 at 2:18 am

    I swear I had this for dinner tonight. Monday my partner teaches nights at UCLA and I frequently make something like this dinner. GREG

    Reply
  2. Jocelyn (Grandbaby Cakes) says

    May 12, 2014 at 2:20 pm

    You do mexican right!

    Reply
  3. Pam Rauber says

    May 12, 2014 at 12:29 pm

    It’s been a long time since I whipped a dip and pico de gallo together. Thanks for the reminder.

    Reply
  4. John@Kitchen Riffs says

    May 12, 2014 at 1:39 am

    Although I love making my own pico de gallo, I can at least buy good commercial stuff (although it doesn’t taste nearly as fresh as homemade; but at least the flavor is good). Guacamole, though, is much tougher — really have to make that yourself. This look super! Thanks for this.

    Reply
  5. Shashi @ RunninSrilankan says

    May 11, 2014 at 11:59 am

    I so love pico de gallo, so much so that I could just eat it and chips and be happy, sometimes, I even eat it by the spoonful-sans chips! And love your version of gaucamole, Bill, I don;t think Ive ever made gauc by adding a cup og pico into it – wonderful recipes,thanks so much for sharing!!

    Reply
  6. Foodiewife says

    May 11, 2014 at 12:46 am

    I could guacamole and chips for dinner. Every night. Well, just about. I just love it. PIco de gallo is so delicious, and I love adding it to so many dishes. I can’t wait for those warm summer nights, the grill, a pitcher of margaritas and these condiments. I wouldn’t be able to control how much I eat of this, either!

    Reply
  7. Judit & Corina @Wine Dine daily says

    May 10, 2014 at 10:07 pm

    We just love a good guacamole, Chris! Yours look super tasty with that delicious pico de gallo! We just need a Margarita and Ole 🙂
    Cheers,
    J+C

    Reply
  8. Chris @ Shared Appetite says

    May 10, 2014 at 5:54 pm

    I totally agree Bill! No Mexican meal is complete without some guacamole (and perhaps a margarita… or two!). I have the same problem though… I’ll totally fill up on chips and guac before the entree is served. Once you have one taste of guac, it’s pretty darn impossible to stop!

    Reply

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Hello, my name is Bill and welcome to Southern Boy Dishes. My relationship with food started many years ago. I came into the world with a ravenous appetite and I remember being in the kitchen with my mother… Read More

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