Guacamole with Pico de Gallo

I am not typically a fan of chunky guacamole. I prefer my guac to be a basic combination of ripe avocados, freshly squeezed lime juice, and salt, something more akin to what I use in my favorite breakfast dish, avocado toast. But last summer when my friend Rebekah made the Pioneer Woman’s version of guacamole with fresh tomatoes, onions, jalapeños, and cilantro folded into it, I was sold – each bite has such a complex flavor palette, so no taste is exactly the same. This has been my go-to appetizer since I tried it out on the Fourth of July and, as you’d expect, it pairs perfectly with crunchy, salty chips and icy margaritas. There’s a lot of chopping involved in this recipe but I assure you that the outcome is worth it.

Guacamole with Pico de Gallo

Recipe & photo via The Pioneer Woman

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Ingredients:

For the pico de gallo:

  • 5 whole plum (roma) tomatoes
  • 1/2 whole large (or 1 whole small) onion
  • 3 whole jalapeño peppers
  • Cilantro
  • Lime juice
  • Salt to taste

For the guacamole:

  • 3 whole avocados
  • Pico de Gallo
  • Lime juice
  • Salt to taste

Directions:

For the Pico de Gallo:

  1. Chop tomatoes, onion, and jalapeños into a very small dice (leave seeds in your jalapeños for a spicier Pico de Gallo, and adjust the number of jalapeños to your preferred temperature).
  2. Chop up a nice-sized bunch of cilantro (just remove and discard the long leafless stems before chopping).
  3. Place all ingredients in a bowl and stir thoroughly.
  4. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

For the guacamole:

  1. Start with buttery soft avocados. Halve them lengthwise and remove the pits.
  2. Using a spoon, scrape the “meat” out onto a large plate.
  3. With the bottom of a clean cup (or with a fork), mash the avocados, making sure to leave it relatively chunky.
  4. Add just a couple of shakes of salt to taste.
  5. Add a generous helping of the Pico de Gallo and fold together.
  6. Squeeze the juice of half of one lime into the bowl and stir together one last time.

Happy Fourth of July!

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Fourth of July is here, hip, hip, hooray! The Fourth of July is my favorite holiday – kind of surprising, right? I absolutely love Christmas and Thanksgiving (and my birthday, too, if that counts) but the Fourth of July encompasses so many of my favorite things (fireworks, barbecues, ice-cold margaritas, time with family and friends, afternoons on the water, American pride) during my very favorite season (sweet, sweet summertime). This year is especially great because Fourth of July lands on a Friday, giving us three whole days to celebrate America’s independence. Since I’m not near an ocean or a lake this year (and since I think that spending the Fourth near water is 100% required), I plan to pool-hop my way through Dallas. Laura and I are going to soak up the sun at FOE tomorrow after meeting for tacos, and we’ll reconvene on Saturday at Kyla’s pool, where I’m planning to make this guacamole and these margaritas. Fun in the sun awaits indeed, folks. Have an amazing holiday weekend!

P.S. Just in case you’re in a blog-reading mood, here are some fun links from around the web:

I made this  raspberry granola today and it turned out so deliciously! I think that next time I would put the granola on two baking sheets instead of one – I like my granola crispy enough to withstand some almond milk or yogurt, and I think some of mine didn’t get cooked thoroughly enough – but I’m pleased with the result nonetheless.

Laura found this great deal on Gilt Groupe for Weekend Coffee (remember how I said I’ve been wanting to go there?) and a group of us united forces and signed up for a private coffee brewing class – so excited for that!

I love using Airbnb when I travel (I’ve used it in Palm Springs, New York & Austin) and I’ve always wanted to utilize the service during a trip abroad. Jordan Ferney’s post on booking an Airbnb accommodation in Paris is bookmark-worthy – I am definitely using this on my next trip to France!

Not that I really need any more reasons to love tacos, but this simple little recipe (of the breakfast variety) is another one to add to the list.

Speaking of food, I love Fourth of July treats so much that I wrote a blog post about it. And now I’m craving baked beans & broccoli slaw in a major way.

Photo via Coffee in the Mountains