Guacamole
Guacamole is smushed up avocados with Pico de Gallo added. It makes a fantastic dip.
Ingredients
- 3 roma tomatoes
- 2 jalapeno Peppers
- 1/2 medium size onion
- 1 small bunch cilantro
- 1 Lime (or lemon)
- salt and pepper to taste
- 3 large avocados
Instructions
- First core and seed the tomatoes and chop them up. Just cut them in half lengthwise. Then, cut off the green stem thing. Now use a teaspoon to scoop out the seeds. And, cut the remaining skin and flesh into strips and chop them up.
- Cut the jalapeños in half lengthwise. Chop off the stem end and scrape the seeds out. Then chop them up.
- Chop up the onion. Leave the rubber bands on the bunch of cilantro and chop the leaves off the stems. Don't worry if there are a few stems in with the leaves, just chop them up too.Put it all in a bowl and squeeze in the lime juice. Sprinkle a little salt and pepper. Mix them all together and you have just done it! You have made a batch of Pico de Gallo. It is a great dip. We have also used it for a topping on a chicken filet.
- Now you can amp it up and turn it into Guacamole. Cut the avocados in half lengthwise and remove the seed. I poke the seed with a knife and twist it out. Then, scoop out the green good stuff and put them in a bowl. Smash them up with a fork or a potato masher or whatever works for you.
- Mix in the Pico de Gallo with the avocados and there, you did it!! You have made a batch of Guacamole. Scoop some out with a chip and have a taste! It's great with some tequila or Margaritas or good beer or whatever. Enjoy!Just a little FYI here. Seal any leftover guacamole (usually there isn't any) on top with plastic wrap to keep it from turning brown in the fridge.
Nutrition
Calories: 11kcalCarbohydrates: 2gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 3mgPotassium: 138mgFiber: 1gSugar: 2gVitamin A: 598IUVitamin C: 15mgCalcium: 5mgIron: 1mg
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