dip it good

fresh and zesty, my guacamole and pico de gallo are surefire crowd-pleasers, perfect with a big bowl of warm tortilla chips and icy cervezas!

guacamole

8 ripe haas avocados 

juice of 1 lemon

juice of 2 limes

1 small white onion, finely chopped

1 garlic clove, minced

1 jalapeño, minced, seeded if desired

1 big handful of fresh cilantro leaves, finely chopped

a drizzle of good extra-virgin olive oil

kosher salt and freshly ground black pepper to taste

halve and pit the avocados. using a tablespoon, scoop the flesh out of their skins into a large mixing bowl. add the rest of the ingredients. using two small knives, slice through mixture until blended but still a bit chunky, then give everything a final stir to combine. (if you prefer a smoother guacamole, mash with a fork to desired consistency.) serve with tortilla chips.

*to keep guacamole green, store in refrigerator covered with plastic wrap pressed directly against its surface.

pico de gallo (fresh chopped tomato salsa)

6 ripe tomatoes, finely chopped

1 white onion, finely chopped

1 garlic clove, minced

1 jalapeño, minced, seeded if desired

1 big handful of fresh cilantro leaves, finely chopped

juice of 1 lemon

juice of 1 lime

a drizzle of good extra-virgin olive oil 

kosher salt and freshly ground black pepper to taste

put all of the ingredients into a mixing bowl and stir well to combine. let stand for 15 minutes for flavors to marry. serve with tortilla chips.