RECIPES, Recipes, Food, Snacks, Side DishesMlle Julestacos, recipes, kitchen, healthy, nutritious, low cal, k pour katrine, jules kitchen, food, meals, dinner, guacamole, guac, picodegallo, dips, tacotuesdayComment

Pico de Gallo & Guacamole

RECIPES, Recipes, Food, Snacks, Side DishesMlle Julestacos, recipes, kitchen, healthy, nutritious, low cal, k pour katrine, jules kitchen, food, meals, dinner, guacamole, guac, picodegallo, dips, tacotuesdayComment
Pico de Gallo & Guacamole

A quick and easy pico de Gallo?! Yes please! It is a great appetizer with tortilla chips or addition to taco night dinner. Also sharing my simple guacamole recipe below. Both are huge hits in my house.

These two are perfect dips for movie night, when you’re having some guests or friends over on a whim, and like I said, is especially a favourite to pair with Taco Tuesday nights!

Let me know what you think of the two recipes!

Pico de Gallo & Guac

PICO DE GALLO

INGREDIENTS

4 roma (plum) tomatoes, diced

1/2 red onion, minced

1/2 cup of fresh cilantro

1 jalapeno pepper, seeded & minced

1/2 lime or lemon, juiced

Salt & Pepper to taste

INSTRUCTIONS

1. In a medium bowl, diced tomatoes, onion, jalapeno pepper and chopped cilantro.

2. Stir in 2 Tbsp lime juice and lightly season with 1/2 tsp salt and 1/8 tsp black pepper, or season to taste.

3. Enjoy right away or ideally, for a more authentic taste, cover and refrigerate at least 3 hours (or even overnight!) before serving

Note: The key to a traditional Pico de Gallo is in letting it rest. Combining all of the ingredients, covering and refrigerating for a day will allow the tomatoes to juice up and the flavors to meld so every bite is flavor-packed.

GUACAMOLE

INGREDIENTS

2 ripe avocados

1/4 teaspoon salt, plus more to taste

1 tablespoon fresh lime or lemon juice

2 tablespoons of Pico de Gallo (above)

Pinch of freshly ground pepper

Tortilla Chips

INSTRUCTIONS

Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out of the flesh with a spoon. Place in a bowl.

Using a fork, roughly mash the avocado. Don’t overdo it! The avocado should be a little chunky.

Add remaining ingredients to taste: sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.

Add the Pico de Gallo, salt & pepper.

Garnish with coriander, and serve immediately.

NOTE: If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air from reaching in!

Refrigerate leftover guacamole for up to 3 days.


 ENJOY!

Photography by Patricia Brochu