I love avocado. I will eat it on sandwiches, alone, or in any sort of Mexican style food item. I’m a big fan of guacamole, and if I have fresh tomatoes on hand, I also like to make an avocado pico de gallo. The biggest difference between the two is the amount of tomatoes and how much you want to puree the item. I always use haas avocado, but that’s a matter of taste. If you haven’t made your own, but have had guacamole out, chances are it was made with haas avocados.
2 cloves garlic, minced
1/2 – 1 jalapeno (dependent on heat)
1 cup freshly chopped cilantro
1 t. cumin
1 onion diced
2 limes juiced
For the pico de gallo, you’ll also want 2 large tomatoes, diced.
If making guacamole, add all items except tomatoes to a food processor or blender and pulse until just mashed. Add salt and pepper to taste and adjust seasoning. If making pico de gallo, add all items (including tomatoes) and stir. Either way, chill tightly covered until time to serve.
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