I haven’t eaten much guacamole. I’ve always avoided buying it because it is so high in fat. It’s good fat but I know once I start eating it I won’t be able to stop. I thought some would go great with the Spicy Bean Burritos. I searched online and settled on a recipe I found at The Pioneer Woman. Most guacamole I’ve seen have been a smooth paste. This one was more chunky and had tomato and onions in it. The Pioneer Woman’s recipes so far have turned out really good so I thought I would give it a try and I’m glad I did. The recipe is to make Pico de Gallo (which really is Kuchumbar) and mix it with avocado. You can also eat both of these with some nachos.
I basically followed the recipe but scaled it down since it was only for 2 people. I added less lime juice than the original recipe. If you want it spicy leave the seeds in the jalapeno.
Guacamole and Pico de Gallo
Adapted from The Pioneer Woman
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Pico de Gallo
2 Roma tomatoes
1/4 small onion
2 whole Jalapeno Peppers, seeded
Cilantro
Lime Juice
Salt
Guacamole
1 whole avocado
Pico de Gallo
Lime Juice
Salt
For the Pico de Gallo, chop up the tomatoes, onion and jalapeno into a small dice. Add cilantro, lime juice and salt to taste.
For the guacamole, slice the avocado in half and remove the pit. With a spoon scrape out the green flesh and put in a bowl. Mash with a fork. Add salt to taste. Mix in desired amount of Pico de Gallo. Add more lime juice if desired. Mix and enjoy!