If you’re headed to a Memorial Day party and you’re not sure what to bring, make a bowl of this. In fact, quadruple this recipe, just to be on the safe side.
And go easy on the jalapeños… I nearly killed a good friend Friday night because jalapeños are totally in season where I live right now. It’s easier to add than to take away, people.
You will need:
2 medium-sized tomatoes, diced
1/4 onion, diced
1 jalapeño, diced and seeded (leave the seeds in for more of a kick)
2 garlic cloves, minced
Juice of 2 limes
2 large ripe avocados, skinned
Generous handful chopped cilantro
Salt and pepper
Combine tomatoes, onion, jalapeño, garlic, lime juice, and cilantro in a small bowl. Congratulate yourself, because you’ve just made pico de gallo! You won’t use it all, so serve whatever you don’t use alongside the guacamole.
Place the skinned avocados in a larger bowl and mash with a fork. Make a well in the avocados and add several tablespoons of the pico de gallo. Mash well, and add more pico de gallo as desired. Season with salt and pepper, and garnish with extra pico de gallo and cilantro. Congratulations, you’ve made delicious guacamole!
Sever with warmed tortilla chips. To warm them, spread onto a baking sheet and heat in oven at 250 for a few minutes. Watch closely so they don’t burn.