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Guacamole and Pico De Gallo

I love these two Mexican side dishes but also want them to stand out so have mixed things up from the traditional and used Orange juice for the Guacamole and Lime for the Salsa. This small difference lets each just stand out on it's own yet still compliment each other as well as we all know they do.

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For the Salsa I always turn to Pico De Gallo it has a lovely crunch which again just sets it apart from the wetter salsas and helps with that texture change from the Guacamole. Both work excellent on their own but also just so well together.

Ingredients

serves 2

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Guacamole

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  • 2 medium avocados

  • 1/2 red onion

  • 1 clove garlic

  • juice of 1/2 orange

  • pinch of salt

  • 1 tbsp pickled jalapenos (optional)

 

Pico de Gallo

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  • 3 tomatoes

  • 1 red onion

  • juice of 1 lime

  • handful fresh coriander

  • 1 tbsp pickled jalapenos (optional)

Method

Guacamole

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First off dice your onion and garlic very small and add to a pestle and mortar with a good pinch of salt. Give them a good smash until you have an oniony slurry. This will allow all that lovely garlic and onion flavour to work it's way through the Guacamole. Add this to a bowl then halve your avocados and scoop all that flesh out if the skins and add this too.

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Mash the avocado preferably with a fork as you don't want it completely smooth. Then pour in the orange juice and mix it through. Now optionally but I always do as they give a lovely bit of heat chop a tablespoon worth of pickled jalapenos very small and mix through (fresh also work just as well but I do like that bit of extra sharpness from the pickled variety).

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Pico De Gallo

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This one is even easier as no smashing involved. Now you can skin your tomatoes for this or have them as is. If you want to skin them just make a cross cut at the opposite end to the stem and plunge them in boiling water for a few seconds until the skin start to peel back, then remove from the water and the skin will peel off super easy. Now Just grab your tomatoes and cut in quarters, this makes it easier to scoop out all the seeds as you don't want the liquid in there for this crunchier salsa. Then dice them and the onion up really small and add to a bowl.

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Pour over the juice of one lime then chop up a handful of fresh coriander. Just remove the most woody bits of stalk as the rest all has flavour. No need to spend ages pulling all the leaves off. Mix this all together then as per the Guacamole above if add in 1 tbsp of chopped jalapenos.

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Guacamole done! Salsa done! Just cover and leave in the fridge until you are ready to eat.

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