Alyce's Killer Guac
serves 4-6 as an appetizer with chips/doubles easily. I like the food processor for making pico de gallo.
Author: Alyce Morgan/More Time at the Table
PICO DE GALLO:
- 2 medium tomatoes-chopped finely
- 1/4 cup red onion-chopped finely (add a little more if you're a real onion lover)
- 1 jalapeno-deveined, seeded, and minced
- 1/2 cup chopped cilantro
- Kosher salt and freshly ground pepper
AVOCADO MIXTURE:
- 4 ripe avocados-peeled, chopped, and mashed, if you like*
- 2 slices bacon-cooked crisply and chopped finely, optional
- 4-6 drops Tabasco--or to taste
- Juice of a whole lime
- Juice of half a lemon
MAKE THE PICO DE GALLO: In a large bowl, mix the vegetables and cilantro. Season lightly with kosher salt and freshly ground black pepper.
ADD AVOCADO MIXTURE: Add avocado through lemon to the vegetable mixture (pico de gallo) and stir well. Season with a good pinch each salt and pepper. Taste and adjust seasonings. Serve immediately or, if holding 1-2 hours, place a piece of plastic wrap right up against the dip and refrigerate until serving. Serve with tortilla chips, fresh vegetables, or as a burger topping.
*Avocados are ripe if they're a. dark in color and b. give slightly when pressed gently. If unsure, grab the produce person and have them show you some ripe avocados. If there are no ripe avocados, buy and store at room temperature for a few days until softened and ripe. (So, yes, you may need to look ahead of time.) You can also close them up in a paper bag, which will decrease the time it takes to ripen.
Copyright Alyce Morgan, 2012. All Rights reserved.