Sunday, April 6, 2008

Pico De Gallo/Guacamole

Pico De Gallo

5 Plum (Roma) tomatoes, firm not soft
1 small onion-white
3 jalepeno peppers (can cut down the amount if you don't like it hot)
1 bunch cilantro
1 lime

Cut the ends off of the jalapenos and then chop them into a small dice. Put them into a bowl. (removing the seeds will cut down on the heat, keep all the seeds for more heat.)

Dice the tomatoes and add to the bowl.

Dice the onion and add it to the bowl.

Chop the stalks off of the cilantro-throw them away. Chop the cilantro leaves and add to the bowl.

Cut the lime in half and squeeze the juice over the mixture.

Add a couple shakes of salt.


(you can add small diced pineapple for a sweeter mixture if you want to use this over chicken)

3 buttery soft avacados
Pico De Gallo
Cut the avacados in half lengthwise. Remove pits. Scrape meat onto a plate. Mash with the bottom of a glass, or a fork. Leave it sorta chunky. Add a couple shakes of salt. Add a generous helping of Pico De Gallo and stir. Squeeze the juice of half a lime over. Fold together.

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