Monday, November 3, 2008

Pico de Gallo & Gaucamole

Pico de Gallo
5-6 Roma tomatoes, firm
1 small onion
3 jalapeno peppers
1 bunch cilantro
juice of ½ of a lime
Salt and or garlic salt

Dice tomatoes, onion, jalapenos, and mix in a medium sized mixing bowl. Depending on the desired spiciness, you may want to remove the seeds from 1 or 2 of the peppers. Next, chop the cilantro. You can cut off the long stems, but there is no need to peel the leaves from the stems. Chop fine but not minced. Combine with tomatoes, onion and jalapenos. Squeeze the juice from the ½ of a lime into the mixture. Stir and salt to taste. I added a little garlic salt for some extra flavor.

3 large buttery-soft avocado

Halve the avocados and remove pits. Scrap meat from the skins onto a plate with a spoon. Using the bottom of a cup or a fork, mash the avocado, leaving it relatively chunky. Add salt to taste.
You can mix the two and it is very yummy! (The Pioneer Woman)

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