Updated: Apr 7
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.
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.)
4 ripe avocados, pitted and peeled, divided
2 tbsp. fresh cilantro, chopped
1 tbsp. lime juice
10 gr garlic chopped
Conversion table: click here
🍷 Recommended Wine: Pond Paddock Zarathustra Sauvignon Blanc
👩🏻🍳 Cuisine: Mexican 🇲🇽
👨👩👧👧 Yield: 4-6 servings
Preparation: 20 minutes
Cooking: 10 minutes
😰 Level: easy
💰 Cost (NZ): $$$$
Pico de Gallo:
In a medium bowl, using a wooden spoon or rubber spatula, mix together the tomatoes, cucumber, onion, cilantro, serrano pepper, and lime.
In a medium bowl, using a fork, mash 3 of the avocados until creamy. Chop the remaining avocado.
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.