Guacamole, Pico de Gallo and Chips

Ingredients (Pico)

Screen-Shot-2013-02-05-at-2_08_45-PM1 medium onion

1 medium tomato

1 bell pepper

3 toes of garlic

1 lemon

1 lime

1/4 cup cilantro, chopped

1 jalapeno

800px-Guacamole_IMGP1271Ingredients (Guacamole)

2 avocados

1 medium onion

3 toes of garlic

2 lemons

1/4 cup cilantro, chopped

1 jalapeno

Spices for both (to taste):

sea salt, cayenne pepper, fresh ground pepper, cumin, paprika, fresh basil and oregano


For the Pico:

Basically, mince all of the vegetables and herbs and place them in a small bowl.  You may use a food processor, but then it will be more of a salsa, so it is the cook’s preference as to consistency.  Juice the lemon and the lime and add to the vegetables, along with any pulp.  Add the remaining seasonings and allow to marinate in the refrigerator (the longer the better – ideal is 24 hrs.)

For the Guacamole:

The riper the avocado, the easier it will be to obtain a smooth consistency.  Mash the avocado first, then add the rest of the minced ingredients.  Again, you may use a food processor to blend all this, I prefer to just chop.  Juice the lemons and add to the mixture, along with any pulp.  Add the remaining seasoning to taste, and let sit in the refrigerator until serving time.

For the Chips:

Get your favorite brand of tortillas (corn, wheat, flour – whatever your preference) and cut them into slices, like a pizza.  Spread them out in a single layer on a cookie sheet at least 1/4 of an inch apart.  Top them with spices to taste, or sprinkle with lime juice.  Bake 8 – 12 minutes at 400 degrees or until crispy and golden brown.

Now all you need is your favorite cerveza and a travelling band, and you’ll be ready for Cinco de Mayo 2013!  Have a fun and safe weekend.