Pico and guacamole are probably the easiest sides for a party. It just takes a little chopping! I made the pico and guac for a seven layer dip for Packer Sunday. I always make a little extra. Who doesn't like to a little pico stirred into scrambled eggs for breakfast, or a little gauc on a sandwich? Enjoy!
Pico de Gallo
Ingredients
5 vine ripe tomatoes
1 small onion
2 jalapeno peppers
1 bunch Cilantro
lime juice
salt to taste
Instructions
Chop jalapenos, tomatoes and onions into a very small dice. Next, chop up cilantro (this should equal about a cup to a cup and a half). Place all of these ingredients together in a bowl and stir.
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
Guacamole
Ingredients
3 avocados
pico de gallo
lime juice
salt to taste
Instructions
Halve avocados lengthwise and remove the pits. Next, with a spoon scrape the avocado meat out onto a large plate. Next, mash the avocados (I have used the bottom of a cup, a fork, or a potato masher with success). Add salt to taste. Next, a couple large spoonfuls of Pico de Gallo (about 2/3 to 3/4 cup) and stir well. Lastly, squeeze the juice of half of a lime over the top and stir.Labels: appetizers, mexican, sides, vegetarian