Pico de Gallo and Chunky Guacamole
One chop, two dips. Efficiency never tasted this good.
- Time
- 15 MIN
- Serves
- 4 AS A SNACK
- Skill
- PARING KNIFE
- Tools
- KNIFE, BOARD, BOWL
- Heat
- Hot
- Protein
- No cooked protein
Pico de gallo is Mexico's fresh chopped salsa: tomato, onion, chile, cilantro, lime and salt, nothing else. The trick here is that guacamole is mostly avocado plus pico. So you make one bowl of pico, stir a few spoonfuls into mashed avocado, and put out two dips for the work of one.
The lineup
- 4 plum tomatoes, seeded and diced small
- 1 shallot, minced
- 1 jalapeno, seeded and minced
- 1 large handful fresh cilantro, chopped
- 2 tbsp lime juice
- 1/2 tsp salt
- 2 ripe avocados
- Tortilla chips, for serving
The chop
- Toss the tomatoes, shallot, jalapeno, cilantro, lime juice and salt in the bowl. That is the pico.
- Taste, then add salt and lime until it tastes right to you.
- Scoop about two thirds of the pico into a serving dish.
- Add the avocado flesh to what is left in the bowl and mash with a fork, leaving it chunky.
- Taste the guacamole and add another pinch of salt. Avocado needs more than you think.
The extras
Dodge the Carbs
Scoop with cucumber rounds, pepper wedges or pork rinds.
Beef It Up
Spoon both over a drained can of black beans for a fast bowl.
Future You
Pico keeps 2 days but weeps; drain it before serving. For guacamole, press plastic wrap directly onto the surface and it holds a day.
Show Off
Add a diced mango to the pico.
Flavor Bomb
Stir 1 tbsp of hot pepper relish into the pico, use chopped pickled tomatoes in winter, or swirl Chipotle-Lime Mayo over the guacamole.
Heat Dial
Mild: leave out the jalapeno and add a diced bell pepper. Warm: seeded jalapeno, as written. Hot: seeds in, or a serrano. Reckless: a minced habanero, and gloves.
Keep Your Fingers
Wash your hands after handling the jalapeno, and keep them away from your eyes.
