Pico de Gallo and Guacamole

1. 1

   Pico de Gallo: Chop jalapenos, tomatoes and onions into a very small dice.

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   (Leave seeds in your jalapenos for a hotter pico).

3. 3

   Adjust amount of jalapenos to your preferred temperature.

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   Next, chop up a nice-sized bunch of cilantro.

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   Just remove and discard the long leafless stems before chopping.

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   No need to remove the leaves from the stems completely.

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   Place all of these ingredients together in a bowl and give it a good stir.

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   Squeeze the juice of half of one lime into the bowl.

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   Add salt to taste and stir again.

10. 10

    Guacamole: Start with buttery-soft avocados.

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    Halve them lengthwise and remove the pits.

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    Next, with a spoon scrape the meat out onto a large plate.

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    Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky.

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    Add just a couple of shakes of salt to taste.

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    Next, add a generous helping of Pico de Gallo.

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    Fold together.

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    Lastly squeeze the juice of half of a lime over the top.

18. 18

    Give it one last stir.

* Per serving · 4 servings · Values may vary.

No additional tips available.