Pico de Gallo and Guacamole

When my husband and I got married, I was delighted that he had a few cookbooks of his own to add to our collection. Our much loved pico de gallo and guacamole recipes come from his Chevys Fresh Mex Cookbook. The proportions have changed to suit our tastes, so I will post our version. You really should get the cookbook though if you love Tex-Mex. It is one of my favorite cookbooks and Tex Mex is very easy to make gluten-free. Maybe my fellow blogger and displaced Texan, Meg, will put her stamp of approval on this one.

Out of sheer laziness (and brilliance?!) this cookbook combines the tasks of making pico de gallo and guacamole, so I will start with the pico recipe.

PICO DE GALLO

4 cups fresh tomatoes, diced (plum tomatoes are a good choice)

1 cup onions

1/2 cup cilantro

2 or 3 Tablespoons jalapeno (this is to taste)

juice of one small lime

3/4 teaspoon salt

Directions: In a med. bowl, combine your ingredients. Cover and refrigerate for a few hours (or overnight) before serving.

Serve with tortilla chips. If you have any leftovers, pico de gallo is great in eggs- Migas Tacos anyone?

GUACAMOLE

4 avocados (large)

1/2 cup pico de gallo (see recipe above)

juice of one small lime

1 tsp of minced garlic

1 tsp olive oil

1 1/2 tsp jalapeno, stemmed, seeded, minced

1 tsp salt

DIRECTIONS:

Pit and score the avocados. Scoop out the avocado “meat” and put in med. bowl. Squeeze lime juice over the avocados. Stir in the remaining ingredients. Play with the consistency of the guacamole. Mash some of the avocados (don’t overdo it) and leave others in chunky pieces.

Makes a little more than 2 cups.

ENJOY!

Other recipes to check out:

Simply Recipes’ Perfect Guacamole

Joey’s Kicked Up Rockin’ Guac (Karina’s Kitchen)

Anne’s Favorite Guacamole

Chef Michele’s Homemade Salsa

Kalyn’s Cilantro Salsa Dip Recipe

Also take a look at Taste and Tell’s Coconut Cream Flan recipe!

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Posted by Natalie
Filed under: Appetizer Recipes