Guacamole with Pico de Gallo

Pin It

People are particular about guacamole.  It's weird that a food (Condiment? Dip? All-around all-star accompaniment to meals and parties!) that has really only gained traction in the U.S. outside of the Southwest in the last couple of decades could inspire such rabid allegiance to one style or another.  When you have ripe avocados, tomatoes, onions, peppers and heat, I say you are probably going to have something good.  That is unless you start your guacamole by tearing open a packet (cue woman in horror movie screaming).  I have already shared with you a Tomatillo and Poblano Guacamole (that's really good, too), but this is the guacamole we have for most occasions at our house. Yeah, we're out here in the Midwest and no, we're not of Latino ancestry, but this mix is straight up high caliber.  Bank on it.  Oh, and it's a nice and smooth segue out of the Pico de Gallo recipe:)  

Guacamole with Pico de Gallo
makes about 1 1/2 cups

1 large ripe avocado, peeled, pitted, and diced
1-2 Tablespoons freshly squeezed lime juice
1/4-1/2 teaspoon kosher salt, or to taste
1/4-1/2 cup Pico de Gallo, drained of excess liquid
Green habanero hot sauce to taste

In a medium bowl, combine the avocado and lime juice, and salt.  Mash until desired consistency.  Fold in the pico de gallo.  Season to taste with salt and more lime juice, if needed, and extra hot sauce. Serve immediately.  Refrigerate any leftovers in an airtight container with a sheet of plastic wrap pressed on the surface of the guacamole.  Enjoy!

Source: The Galley Gourmet

1 comment:

  1. I am always searching for the perfect guacamole recipe, so I will add this one to the top of my list :)


Thanks for visiting my blog! I love hearing from family, friends, and bloggers, so please leave a comment. Happy cooking!

Related Posts Plugin for WordPress, Blogger...