2 For One: Pico de Gallo and Guacamole
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I tell ya, I think I was either Asian or Hispanic or maybe a little bit of both in another life because I love..love..love me some Mexican food and Pico de Gallo + Guacamole always makes this girl extra happy.

Although it may seem like an easy peazzy dish to make, many won't do it thinking they just won't get it right but with my recipe hunni, not only will you get it right..you'll get all the right every time! Check out the recipe below.

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The Hollywood Cast: Five plum (Roma) tomatoes (firm, not soft), 1/2 large or 1 small onion, 3 jalapeno peppers (2 if large like mine), 3 avocados, 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.

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Begin by cutting the ends off the jalapenos, removing seeds and chopping them into a small slices. (I'm kinda picky about removing the seeds and you'll find many people are texture types and the texture of seeds just doesn't sit well with them, so go ahead and get them outta the way)

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You should have a nice sized dice like so or smaller.

Throw ‘em in a bowl. Heads up, this quantity of jalapenos did not add unbearable heat to the finished product because the seeds are removed and that's where most of the heat resides. If you’re nervous about spiciness, you could decrease this amount at first, adding more later if you think you can handle it.

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Now it's time to get down with the tomaahtoes! Here's the breakdown; slice in quarters,  remove inards +  seeds, slice into strips and on to a dice.

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Throw those babies into the bowl along side the jalepenos.

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Dice the onions and add them to the party. (the bowl)

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Mix ingredients together.

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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.

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Now into the bowl and mix.

Then squeeze half of a small lime into the bowl. (You can use a lemon/lime squeezer I just wanted to look rustic for the pics lol!)

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Salt to taste. A couple of sprinkles should suffice. You might need a bit more, but keep in mind that your chips (or other accompaniment) will likely be salty.

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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.

Pico de Gallo won’t keep very long in the fridge—probably 24 hours or so. After that, the sugars start to break down and it turns into a soupy mess. So it’s best to make it the same day you’ll want to serve it, though you certainly could do so several hours before.

Now, one of the yummiest things you can do with Pico de Gallo is use it to make…

Guacamole! Allow me to demonstrate.

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Start with buttery-soft avocados. Halve them lengthwise and remove the pits.
Scrape the meat onto a large plate.

If you get some on the side of the plate, it’s okay. (I apologize to all my obsessive-compulsive-ish readers who will spend the rest of today bothered by the of avocado on the side of the plate. ) Relax!

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Mash the avocado with the bottom of a (very clean and I mean verrry) plastic cup. Or you could mash it with a fork. Either way, be sure to leave it relatively chunky.

 

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Add salt to taste. Just a couple of shakes will do.

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Now throw a pretty generous helping of the pico de gallo you just made over the top. Don’t skimp; remember the guacamole should be chunky.

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Fold together.

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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Well, hello gorgeous! I love you long time.

Guacamole most certainly does not keep long in the fridge. If you press a layer of Saran Wrap all over the surface and prevent air from reaching it, it might go 24 hours. But guacamole is generally a same-day kinda thing.

NOTE: If you do happen to leave your Pico de Gallo in the fridge for a couple of days and it’s no longer good enough to eat with chips, it still works wonderfully in the guacamole. If it’s just you, just mash up one avocado, add a couple of spoons of Pico, and have a little south-of-the-border fiesta in your kitchen. Or call me. I’ll come over....no hunni I'll come over!  xoDL