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  • Katherine Sims

Pico yo' Guacamole!

Updated: Sep 20


What better summer snack than fresh pico de gallo and guacamole with crisp sweet pepper "chips"? We love the creaminess of the guacamole with the spicy bite of the pico and crunch of the pepper chips.


For the Guacamole:

  • 2 large or 3 small ripe avocados

  • ¼ cup red or white onion, finely diced

  • 2-3 tablespoons cilantro, chopped

  • Salt and pepper to taste. Start with ½ teaspoon salt and ⅛ teaspoon pepper.

  • Fresh lime juice to taste. Start with 1 tablespoon or half a lime.

Smash the avocados until they are as smooth or chunky as you like. Add the onion and the cilantro. Add the salt, pepper, and lime juice, mixing and tasting until you have the flavor you like. If you are not eating this with the pico de gallo, you can add 1/2 cup of diced tomato and a jalapeño, finely diced. When dicing jalapeños, wear gloves or wash your hands thoroughly, especially under the nails. The juice can burn any skin it gets on and you really don't want jalapeño juice in your eyes.


For the Pico de Gallo:

  • 3-4 roma tomatoes, diced

  • ½ white onion, finely diced (about 1 cup)

  • ~1 jalapeño, finely minced. Use as much or as little as you like for spiciness.

  • ½ cup cilantro, chopped

  • Dash of salt to taste.

  • Fresh lime juice to taste. Start with 1 tablespoon or half a lime.

Add all the ingredients to a glass bowl and mix. If you're not eating it immediately, place in the refrigerator until serving time. The flavors will meld together.


Serve with sliced sweet peppers or traditional tortilla chips. So fantastic.

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