Pico De Gallo and Guacamole

Mexican food is a staple in the Criss home, like 3 times a week kind of staple. A number of years ago while in Mexico we had the fortune of trying REAL MEXICAN food. Not our American style Mexican or Tex-Mex but “authentic from a hole in the wall where the locals eat” kind of Mexican. That experience changed how we looked at Mexican food specifically fresh salsa (Pico De Gallo) and guacamole. So here it is Jesse and Twyla fresh Pico De Gallo and Guacamole in 15min or less.

PICO DE GALLO – serves 4ish 

INGREDIENTS

  • 6 Roma Tomatoes
  • A Handful of Cilantro (Amount is really up to you)
  • 1 Clove Garlic chopped fine
  • 1 Jalapeño Pepper seeded
  • 1/4 Medium Red, White or Yellow Onion (Optional)
  • 1/2  of a whole Fresh Lemon
  • 1/2 of a whole Fresh Lime
  • *Seassoning*
    • Option #1 – Pinch of kosher salt
    • Option #2- Pico De Gallo Mexican Seasoning (See Pic)IMG_1575

PREPARATION

  1. Wash and dice the Roma Tomatoes and place in a large bowl
  2. Wash the Cilantro and place it on the cutting board. NOTE: You can either pull the leaves off the stems or for a bit more cilantro kick leave the stems on.
  3. Now take the Garlic, Jalapeño, and Cilantro and chop it all until it’s nice and fine. I find it helpful to do it all together because the Garlic and Jalapeño are small.
  4. Add all the ingredients into the tomato bowl
  5. If your going to add any onion this is where it goes. Use as much or as little as you want and I would  recommend chopping it fairly fine.
  6. Now wash and cut the Lemon and Lime and squeeze half of each on top of the Pico mix
  7. Give everything a good stir
  8. Finally it’s time to season the Pico with either kosher salt or Pico De Gallo Seasoning
  9. You can serve it right away or keep it in the fridge for a day or so but not much longer.

FATJESSE NOTES

  • Our seasoning is fairly specific but if you get your hands on it you will be very happy. Just remember start small the seasoning can be very spicy. If you put to much you could add more tomatoes to cut the heat.
  • In my opinion onions are optional but Twyla would disagree.
  • Feel free to experiment with different Hot Peppers
  • You could also bled this Pico De Gallo and make more of a classic salsa. Just make sure you pour it over a fine strainer before serving it. The fresh tomatoes contain a lot of moisture and it can be fairly runny when it come out of the blender/mixer. Just place the fine strainer over a bowl and pour in the mixture, then let it sit for 5 min.

 

GUACAMOLE- serves 4ish

INGREDIENTS

  • 2-3 Fresh Ripe Avocados
  • A few spoonfuls of the home made Pico De Gallo or 2 Roma Tomatoes
  • A Handful of Cilantro (Amount is really up to you)
  • 2 Clove Garlic chopped fine
  • 3/4Jalapeño Pepper seeded
  • 1/2  of a whole Fresh Lemon
  • 1/2 of a whole Fresh Lime
  • Salt to taste

PREPARATION

  1. Cut, skin, and place the ripe avocados in a large bowl then squish them with a fork (don’t go crazy yet)
  2. Add the few spoonfuls of your fresh Pico De Gallo or a few diced Roma Tomatoes
  3. Again take the Garlic, Jalapeño, and Cilantro and chop it all until it’s nice and fine. Like before you want it nice and fine.
  4. Now wash and cut the Lemon and Lime and squeeze half of each on top of the Guacamole
  5. Take that fork out again and mix everything together until it’s nice and smooth. If you want it more chunky mix it less but I wouldn’t recommend using a mixer to get it smooth. A fork will work wonders.
  6. You can keep it in the fridge for a few hours before service but you should serve it as soon as possible.

FATJESSE NOTES

  • If you are making both recipes you could make one LARGE batch of the garlic, jalapeño,, and cilantro. Then just take a bit (1/3) for the Guacamole and leave the rest for the Pico De Gallo. This is often how we do it. It saves a few min and a few extra steps.
  • Avocados are very hard to know if they are ripe.  Mr Google says you can apply some light pressure to the skin and if it feels soft your probably ok. There is also the stem trick. Just peel back the small stem on top of the avocado.
    • If it comes away easily and you find green underneath your good to go
    • If t’s brown the t’s over ripe
    • If it doesn’t come off its not ready yet.
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