Tabby’s Infamous Pico-de-Gallo & Guac

Total Time: 15 Min

Serves 4-6

Level: Beginner

Tabby’s Infamous Pico-de-Gallo & Guac

This is the easiest recipe made with the simplest ingredients that will amaze your taste buds and have your guests asking for more! What makes it so infamous? Simple is better with this dish because the ingredients speak for themselves. The way to really make your pico infamous is to use the freshest, ripest, in-season, organic and non-GMO ingredients from the local vegetable stand or your own garden. You can serve both dishes with tortilla chips or top on your favorite foods to give an extra kick such as, tacos, burritos, burgers, and more!

Pico-de-Gallo

I have all types of tomatoes growing in my garden and some of my favorites are green, yellow and orange tomatoes. I really like to mix different colors of tomatoes to make the pico more visually stimulating. For the onion, I like to use Spanish or yellow. For the peppers,it all depends how hot you like your pico. I like it hot, that’s why I use poblano and serrano peppers. If you want a milder pico, use a green pepper and ½ jalapeno. If you want to burn your insides, then use poblano and habanero peppers. The cilantro can be chopped, but I prefer to pick it from the stems and use the whole leaves. I love lime, so I use one whole lime. If you like less, use ½ lime instead. Also, I really like the sea salt and black peppercorn in a grinder and finely chopping

all ingredients, it really makes the dish stand out even more with bursts of flavor in every bit.

Ingredients

1 Large Tomato

½ Small Onion

1 Medium Poblano Pepper or Green Pepper

1-2 Serrano Peppers

¼ Cup chopped Cilantro

1 Lime cut in half

½ Teaspoon Sea Salt

¼ Teaspoon Ground Black Pepper

Finely chop tomato, onion, peppers and mix together in large bowl. Squeeze whole lime into bowl and mix. Add salt, pepper, and cilantro, mix. Serve immediately. Enjoy!

Guacamole

If you thought that was easy, this dish takes only a few minutes to make. Again, make sure to pick a ripe avocado. To tell if the avocado is ripe, squeeze gently and if it is soft then it is ripe. If the avocado is hard to the touch, do not use because the guac will not turn out right and will taste terrible.

Ingredients

1 Tablespoon of Pico-de-Gallo

⅛ Teaspoon Sea Salt

Dash of Ground Black Pepper

1 Lime cut in half

Cut avocado in half, take out pit and spoon insides out of skin. Place in small bowl. Mash with fork until creamy and smooth. Add pico, salt, pepper, and ½ lime. Mix all together. Pat down guac until top evenly spread and squeeze other ½ of lime on top of guac (Do not mix, the lime juice prevents browning and keeps it looking fresh). Serve immediately. Enjoy!

Lasts up to 3 days in fridge for best freshness, that is if you don’t eat it all by then!

Thanks for letting me share my recipe with you! Hope you enjoy it as much as I do! Check back next week for more amazing recipes!