Happy Friday night! I don’t know about y’all, but Fridays night for me usually mean Tex-Mex food! Yum. I seriously love Tex-Mex food soooo much. Italian food will always be number one, but Mexican is definitely a close second. Must be a Texas thing. Today, I’m gonna show you how to make homemade pico de gallo and guacamole! Seems boring, but you know what? Tomorrow I will show you what to eat them with, which will be amazing!
I have this really bad habit… whenever I go out to eat Mexican food, I inevitably, pathetically, fill myself up with chips and salsa or pico de gallo or guacamole before my actual food even gets there. Every. Single. Time. Making these dips at home is super easy, pretty cheap, and actually healthy! When you buy them at the store or get them at restaurants, it’s hard to know what exactly is in them. Making them yourself is way better!
Pico de gallo takes a little bit of time because of all the dicing and chopping, but trust me when I say it’s totally worth it. Especially when it comes to making guacamole… all you have to do is smash an avocado and add some pico, and you are seriously already done. Easy peasy. Get yourself some salty chips or some yummy Mexican food, and you have perfection!
Homemade Pico De Gallo and Guacamole
Yields: about 4 servings
2 large Roma tomatoes
1/4 white onion
2 garlic cloves
handful of cilantro leaves
juice of 1/2 a lime
salt, pepper, garlic salt
Wash and dry all of your veggies. Cut your tomatoes in half, then slice and dice; and dice your onion. Rib and seed your jalapeno, and chop very finely. Smash, peel, and chop your garlic. Place all of your veggies in a medium bowl. Tear the cilantro leaves apart with your hands and sprinkle over your pico de gallo. Squeeze some lime juice on top, and season well with salt, pepper, and garlic salt. Mix everything together, taste, and season more if needed.
To make guacamole, simply smash 1-2 avocados in a small bowl, and add as much pico de gallo as desired. Add some extra lime juice if needed. Mix well, and you’re done!