Ingredients
For the Pico de Gallo:
5 whole plum (roma) tomatoes
1/2 whole large (or 1 small) onion
3 whole jalapeño peppers
Cilantro
Lime juice
Kosher salt, to taste
For the Guacamole:
Pico de gallo
3 whole avocados
Lime juice
Kosher salt, to taste
Directions
1
To make the pico de gallo: Chop jalapeños, tomatoes, and onions into a very small dice. (Leave seeds in your jalapeños for a hotter pico). Adjust amount 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. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir.
3
Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.
4
To make the guacamole: Start with buttery-soft avocados. Halve them lengthwise and remove the pits. Use a spoon to scrape out the flesh onto a large plate. Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky. Add just a couple of shakes of salt to taste.
5
Add a generous helping of pico de gallo and combine together.
6
Squeeze the juice of half of a lime over the top. Give it one last stir.
