Mexican food is a staple around our house. We LOVE it! If left to my own devices I could probably eat some combination of tacos, taco salads, quesadillas, fajitas, queso dip and nachos every day of the week. I am also quite the connoisseur of salsa. I have been known to write off Mexican restaurants that others rave about because their salsa is of low quality.
Figuring out how to make my own guacamole and pico de gallo was at the top of my list when Jonathan and I got married. It has taken a little time and a bit of tweaking, but I can make it just the way we like it. There are no exotic ingredients; you ought to be able to find everything at your local supermarket or farmer's market.
The most difficult thing about putting it all together is chopping all the ingredients. I should probably invest in a food processor with some kind of chopper.
Guacamole
2 Haas avocados
1 tsp. salt
juice from one lime
2 garlic cloves minced
2 or 3 heaping tablespoons pico (see recipe below) or skinless diced tomatoes
1. Skin your avocados and mash them incorporating the salt, lime juice, and minced garlic
2. Stir in your pico de gallo or tomatoes
3. Cover tightly with cling wrap making sure the plastic touches the guacamole so that the avocado doesn't brown. Refrigerate or serve right away.
Easy Pico de Gallo
4 large tomatoes
1 large onion
1 or 2 jalapenos (depending on how hot you want your pico)
1 bunch of cilantro
2 limes
grated lime zest from one lime
1. Boil a medium sized pot of water
2. Cut a shallow X in the top of each tomato
3. When the water comes to a boil cut off the heat and throw the tomatoes in X side down for 2-3 minutes
4. Take the tomatoes out of the water and peel the skin off
5. Dice your tomatoes, onion, jalapenos, and cilantro
6. Put the diced onion, lime zest, and lime juice in a bowl and let soften for 5 minutes
7. Mix in your tomatoes, jalapenos and cilantro
8. Cover and refrigerate for 30 minutes to an hour to let the flavors meld...then enjoy!
