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Pico de Gallo and Guacamole
The Cast of Characters: Five plum (Roma) tomatoes (firm, not soft), 1/2 large or 1 small onion, 3 jalapeno peppers, cilantro, lime juice, and salt. These quantities are approximate; you might need to increase or decrease the numbers, depending on the size of the vegetables you find.
Begin by cutting the ends off the jalapenos and chopping them into a small dice.
Keep going until you have a nice-sized pile.
Throw ‘em in a bowl, seeds and all. Surprisingly, this quantity of jalapenos did not add unbearable heat to the finished product. If you’re nervous about spiciness, you could decrease this amount at first, adding more later if you think you can handle it. Or, you can scrape the seeds from the jalapenos and discard them, as that’s where a lot of the heat resides.
Now begin dicing the tomatoes. First cut them lengthwise into thin wedges.
Then rotate the wedges 90 degrees and slice them into a fine dice.
Then throw ‘em into the bowl with the jalapenos
Stir together with a knife if you’re cool like Anna and don’t need a spoon.
Now it’s time to dice the onions. First turn the peeled onion on its side and make vertical slices.
Then rotate the onion 90 degrees and slice downward to dice
And throw it on top of the jalapenos and tomatoes.
Stir together with a knife if you’re cool like Anna and don’t need a spoon. Did I just say that?
Now chop up a nice-sized bunch of cilantro. Don’t be stingy here! You can cut off the long stems before you start, but there’s no need to peel the leaves from the stems
Chop until it’s relatively fine, but not minced.
Throw it into the bowl with the other yummy ingredients.
Then squeeze half of a small lime into the bowl.
Add salt to taste. A couple of shakes should suffice. You might need a bit more, but keep in mind that your chips (or other accompaniment) will likely be salty.
Stir
And here it is—Pico de Gallo, baby! Notice how the tomatoes are only a part of the beautiful melange of ingredients? There’s plenty of jalapenos, onions, and cilantro to add to the diversity of taste and texture. Now it’s all ready to go on tacos, inside quesadillas, atop steamed fish, or OF COURSE, with tortilla chips.
Start with buttery-soft avocados. Halve them lengthwise and remove the pits.
Scrape the meat onto a large plate
Anna likes to mash the avocado with the bottom of a (very clean) plastic cup
Or you could mash it with a fork. Either way, be sure to leave it relatively chunky
Add salt to taste. Just a couple of shakes will do
Now throw a pretty generous helping of the pico de gallo you just made over the top. Don’t skimp; the guacamole should be chunky.
Squeeze half of a small lime over the top.
And fold together until it’s all mixed. You may want to add a little more pico de gallo if the guacamole isn’t chunky enough for you.
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