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| Pico de gallo by nonelvis, on Flickr |
I was on the phone with my daughter recently and promised to get this recipe to her.
Using guacamole as a sandwich topping has been one of the most useful ways for me to get a bunch of veggies in my husband nearly daily.
I make pico de gallo once a week, then daily mix up some fresh guacamole to put in his lunch.
pico de gallo
ingredients
- 3 large tomatoes or 5 plum tomatoes
- 1/2 a yellow bell pepper (for wusses like us) or a whole jalapeno (for the brave)
- small onion
- large garlic clove
- 1/4 cup dried cilantro (for those who like it) or parsley (for those for whom cilantro tastes like soap)
- 1 TB lime juice
- unrefined sea salt
method
- Finely dice tomatoes, pepper and onion. Place in a medium glass bowl.
- Press or smash garlic clove into bowl.
- Stir in cilantro or parsley with a WOODEN SPOON (no metal).
- Stir in lime juice.
- Add salt to taste and stir again.
- Store covered in fridge.
guacamole
ingredients
- 1/6th pico de gallo recipe
- whole avocado
- tsp lime juice
- unrefined sea salt
method
- Mash avocado until still somewhat chunky.
- Stir in 1/6 of a recipe of Pico de Gallo.
- Add lime juice, and salt to taste and stir again.