Guacamole and Pico de Gallo

These are two very simple and quick sauces to make, absolutely delicious! The ingredients of both are readily available.

The "pico de gallo" is a fresh sauce made with chopped tomato, white onion and chillies (typically jalapeños or serranos), it is served as an appetizer or as an accompaniment to tacos, enchiladas or quesadilla while the "guacamole" is a sauce based on avocado and lime juice and is consumed as an accompaniment to various dishes, such as taco, fajita and burrito.

Ingredients:

Pico de Gallo:

200 gr. finely diced tomatoes

120 gr. cucumber, diced and peeled or seeded cucumber

26 gr white onion, diced and rinsed

15 gr fresh cilantro, chopped

2 tbsp. minced seeded serrano pepper

Juice of 1 lime (about 2 tbsp.)

Guacamole:

4 ripe avocados, pitted and peeled, divided

2 tbsp. fresh cilantro, chopped

1 tbsp. lime juice

10 gr garlic chopped

Conversion table: click here

Info:

🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc

👩🏻‍🍳 Cuisine: Mexican 🇲🇽

👨‍👩‍👧‍👧 Yield: 4-6 servings

⏰ Time

Preparation: 20 minutes

Cooking: 10 minutes

Resting :

😰 Level: easy

💰 Cost (NZ): $$$$

Method:

Pico de Gallo:

1. In a medium bowl, using a wooden spoon or rubber spatula, mix together the tomatoes, cucumber, onion, cilantro, serrano pepper, and lime.

Guacamole:

1. In a medium bowl, using a fork, mash 3 of the avocados until creamy. Chop the remaining avocado.

2. Gently stir in the cilantro, lime juice, garlic powder, and chopped avocado.

How to store it: to store the guacamole, press plastic wrap directly onto the dip and then seal it in an airtight container.