Freshly made Pico de gallo and Guacamole overlooking the Baja!
Avocado’s are something we always have at my house. I am constantly making salads topped with fresh avocado slices, or baked avocado with and egg in the center, but mostly I make Guacamole. We love it with chips as a snack, with a fajita or taco dinner, or for breakfast with eggs.
- 4 medium ripe Avocado
- juice of 1.5 lime halves
- 3/4-1 tsp Sea salt
- 2 Tbsp Cilantro freshly chopped
- 1/2 jalapeño pepper finely chopped
- 2 cloves garlic finely minced/chopped
- Finely chop the cilantro
- Finely chop/mince the garlic
- Finely chop the jalapeño peppers (*either wear gloves when chopping or wash your hands extremely well)
- Cut the Avocado in half and carefully remove the seed/pit
- Start making slice in the avocado being careful not to press the knife through the peel
- Once you finished cutting lengthways, add slices the opposite way to make smaller cubes. I find this helps to get the consistency I want in the finished product.
- With a spoon scoop the avocado in a bowl with the other ingredients
- Squeeze your lime juice over the ingredients
- Add the Sea salt
- You can use a whisk to mix the Guacamole or a fork, they both work well. I like Guacamole that has texture. But you can puree if you like a creamy smooth consistency.
The finished texture I like.
I usually make Pico de Gallo and Gaucamole at the same time. Enjoy!
Try mixing these together in equal parts and serve with chips!! So yummy!
- I use the leftover limes after the juice is drained to scrub the garlic and jalapeño pepper off my hands. Jalapeño pepper residue can really stick to your hands and it’s not fun two hours later when you rub your eye)
- Make this recipe your own. Adjust to your families favorite tastes!