Well done. (As a California native, it is pretty much required to know how to make these two dishes.) Just so your readers know, if they make the guacamole ahead and don't want it to turn brown, leave one of the "guacamolie" (I mean, avocado) seeds in the guacamole and it will stay looking pretty and green.
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Years and year and year ago, my very cute and somewhat blonde sister (blonde in her youth naturally and now not so naturally) gave us many opportunities to reflect on her blondness.
One instance was a funny little phone conversation that went a little something like this--
Me: "So Sister Dear (yes I am proper and affectionate like that), when is your next day off of school?" Sister Dear: "Um not like until October." (I totally added the like. She may or may not have said that).
Me: "Oh, do you have Columbus Day off?"
Sister Dear: (in a know-it-all tone) "Uh...Rissa...I don't live in Ohio (at the time we lived in Ohio)." You could almost hear the DUH! Me: "Uh Sister Dear, Columbus Day is for Christopher Columbus...not Columbus, Ohio."
Sister Dear: "Oh...hehehehehe...I should probably know that."
Another Sister Dear blond moment has much more to do with this post.
During a trip through the drive through with my dad, my dad happened to be saying something about guacamole and about how it was made from avocados.
To which Sister Dear said, "Oh really? I thought guacamole came from guacomolies."
Insert Silence. Chirp. Chirp. Chirp.
Followed by some serious laughter.
Dad: "Uh no." (as he wipes tears of laughter from his face).
Thanks to my Sister Dear I will always think of guacamole coming from guacamolies.
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Truth be told for most of my adult life this amusing little tale was all that I liked about guacamole. I am not a huge fan of avocados. Therefore, guacamole never appealed to me. Which is CRAZY because I love, love, luh-ve tortilla chips and salsa.
Which should of course reason that I would also like guacomole. Alas, it didn't seem to matter how much I liked tortilla chips and dips into which to well dip them...I just couldn't appreciate guacamole.
UNTIL now.
Goosh! I love this guacamole. Like scarf down half the bowl "checking" it to see if it tastes good enough to serve guests.
My guests didn't get much. Hanging head in shame.
So how does a girl who doesn't like guacamole even decide to make it.
Well see there was this Mexican Fiesta First Birthday party...oh you remember it? Yeah I went a little overboard.
My menu was more for 40 people instead of the 15+ that we had. I wanted to cover all of my Mexican food bases.
So guacamole was made. The great news is that this recipe also required me to make another tortilla chip favorite...Pico de Gallo.
So today I am sharing with you not one, but TWO recipes. To tortilla chip favorites. Two dips.
We are DOUBLE DIPPING in a completely socially acceptable way.
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This is a super easy and basic recipe. You shall have some yummy dip before you know it. Now grab that bag of tortilla chips and get ready to munch. Mmmmm. Now I wish I had some tortilla chips and some of these dips in the fridge!
Happy snacking!
Guacamole AND Pico de Gallo The Pioneer Woman
Printable Recipe
Pico de Gallo:
equal amounts of the following:
chopped cilantro
diced white onions
chopped Roma tomatoes
2 jalapeno peppers, seeded and finely diced
lime
salt to taste
The cilantro, onions, and tomatoes once chopped and/or diced should be in equal quantities. Basically that means if you have two cups of tomatoes, you need two cups of both onions and cilantro.
Seed the jalapeno. Very finely dice the peppers.
Mix the cilantro, onions, tomatoes and jalapenos in a bowl. Squeeze the juice from half a lime over the ingredients in the bowl.
Sprinkle with salt. Stir to mix everything together.
Taste to make sure the flavor is good. Add more salt if needed.
Use in the same day.
If making guacamole (and I really think you should), set aside the pico de gallo.
Guacamole:
6-8 avocados
salt
1/2-3/4 cup premade pico de gallo
lime
Slice and remove the pit from the avocados. Scoop into a medium serving bowl. Salt and then mash with a fork.
Add in a heaping pile (1/2 + cup) of your reserved pico de gallo. Squeeze the juice from the other half of the lime over the guacamole. Gently fold in the pico de gallo to the avocado.
Taste. Add more pico de gallo if necessary.
Don't forget to check out my other RECIPES.
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posted by Larissa@Just Another Day in Paradise at 4:00 AM on May 16, 2013
"Recipe Thursday: Guacamole AND Pico de Gallo"
4 Comments -
Both recipes sound so yummy! =)
I love anything to do with Mexican food!
May 16, 2013 at 2:00 PM
Oh me too! Mexican food is the best!
May 16, 2013 at 9:57 PM
Well done. (As a California native, it is pretty much required to know how to make these two dishes.) Just so your readers know, if they make the guacamole ahead and don't want it to turn brown, leave one of the "guacamolie" (I mean, avocado) seeds in the guacamole and it will stay looking pretty and green.
May 16, 2013 at 10:15 PM
Ooh! Thanks for sharing! What a great tip.
May 17, 2013 at 9:55 AM