Fresh Guacamole & Pico de Gallo
How can I possibly separate these into two posts? You can hardly have one without the other. Actually I prefer to think of them, along with sour cream, as the Three Amigos. But because I don’t have a recipe for sour cream (nor do I care to make my own), we’ll have just two recipes today.
Fresh Guacamole
an original recipe by Natalie
2 large avocados, peeled, pitted, and sliced up a bit
juice from 1 lime
1 green onion, thinly sliced
1/2 tsp chopped fresh garlic
2-3 T chopped fresh cilantro
1 T sour cream
2-3 pinches of ground cumin
salt and pepper to taste
Put avocados into a small bowl and immediately squirt lime juice over the top. (Do this especially if you still need to chop some things. It’ll prevent the avocados from browning.) Add onion, garlic, cilantro, sour cream and cumin to the bowl. Start off with a pinch of salt and pepper, then using a fork, mash everything together. Taste and adjust seasonings to your taste. (Steve always wants more lime.)
If you don’t eat it all in one sitting (ahem… like us), take a piece of plastic wrap and press it on to the surface of the guac before putting the lid on your container. This will prevent it from browning too quickly.
Pico de Gallo
4-5 Roma/plum tomatoes, diced
1/2 c. diced red onion (or white or yellow)
1 small jalapeno, diced
juice from 1 lime
1/2 tsp chopped fresh garlic
2 T chopped fresh cilantro
salt and pepper to taste
Combine all into a small bowl and stir. Adjust seasonings to your taste. Cover and chill for 30 minutes before serving for best flavor.
Nat’s Notes:
1. Preparing the jalapeno can be a pivotal time in the pico preparation as it will determine how hot it will be. If you want it totally mild, remove all seeds and whitish veins in the pepper. (For this next explanation to make sense, I’m assuming you cut the pepper going the long way.) For a little kick, remove all insides of half the pepper and about half of the other side. For a lot of kick, just remove the insides of one half. (I made it like this the other night and it was too spicy for me.) To burn all your tastebuds off, leave all of it in.
2. You might want to wear rubber gloves or make sure you don’t get jalapeno juice around your fingernails. Oh, and don’t run upstairs and put your contacts in right after you cut one up. Even if you scrubbed your hands three times, it’ll still feel like your eyeballs are burning out of your head. Please don’t ask me why I know this.
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pamela — July 31, 2008 @ 2:55 am
I will try that guacamole recipe, but w/ vegan sour cream. I will let you know if it work.
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Natalie — July 31, 2008 @ 3:09 am
Great! I’m sure vegan sour cream would be just fine. You could even leave it out, but I found that it needed a little creaminess. Good luck!
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Rebecca — July 31, 2008 @ 12:52 pm
I made something with a jalapeno last week, which I never do. First, 3 hours later, I took my eye makeup off, and my eyes started burning (I assume from the pepper oil still on my hands). Second, I read in the paper the next day that jalapenos were being recalled for potential salmonella contamination. Sigh.
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Lindsey — April 28, 2012 @ 10:28 pm
Dinner invite story continued (part 1 is a comment under your chevy’s salsa recipe in case you didn’t read that yet). So, pico de gallo was next on my list, and I’m happy to report that it got great reviews from everyone (which came as a great relief to me since I couldn’t try it beforehand to see how it tasted…you know, because of my feelings for raw tomatoes and onions). And last the guacamole. It is divine. I did add a little lime juice. Don’t know if it really needed it, but I trusted your husband’s judgment. :) And my friend (the one who is hispanic and a fabulous cook and who has made guacamole a lot in her life) absolutely adored yours. In fact, while the rest of us ate multiple helpings of salsa and chips, she just wanted more guacamole and chips. You are a cooking genius. Thanks for sharing your talent with those of us who love great food but could never figure out how to make it on our own. :)
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Natalie replied: — April 28th, 2012 @ 10:37 pm
I love that I’m sitting here as your comments come in. :) I’m so glad you all liked these!
I was just telling my husband about the comments you left, and I said something like, “You know it’s good when a hispanic thinks it’s good, too!” He goes, “Oh, I already know it’s good.” But you know what I mean, right? Getting validation from a person whose ethnicity matches the food? (One time I made the Borscht recipe on here for a Russian, and he said it tasted like his mom’s…that kind of thing.) Anyways… you made me a happy girl tonight. Thanks Lindsey!
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crysandson — May 18, 2013 @ 7:44 pm
This is my 14 year old sons favorite lunch! he hates veggies but if I mix the Pico de Gallo into the Guacamole and serve w/ corn chips, I have to fight to get some ! So I make a large bow serve it w/ corn chips and sweet tea and call it lunch.
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