Salsa Mexicana(Pico de Gallo) & Guacamole! Fresh Mex!

Salsa Mexicana, also known as the popular Pico de Gallo. We go way back! Hahaha… Yes, I can laugh about it now, but when I was 14 and 15 years old, one of my jobs on the weekends was to make huge batches of pico de gallo at my parents’ taqueria. I remember my Dad dragging me out of a sound sleep at 5 in the morning on Saturdays and Sundays to help him open up the taqueria.

What I dreaded, now I long for!

While my Dad was busy tending to the menudo and barbacoa, I was chopping away and trying to wake up at the same time… Now when I look back, I long for those days, that special time I spent with my Dad. And for me, I can’t have fresh salsa on my table without a fresh bowl of guacamole! Let the weekend begin and don’t forget the chips! #mexicanfood #foodieforlife 

Add A Little More Spice And Flavor!

If you have a molcajete, grind 1-2 small cloves of garlic with a little coarse salt to a paste. Then grind in 1-2 dried chile de arbol. Add a few drops of lime juice to mix it. Add your pico de gallo or guacamole ingredients on top of this and mix all together!! The Best!

Basic Guacamole. Adding the tomatoes is optional. You can leave it as chunky or as smooth as you like. Chef’s choice!

Salsa Mexicana- Pico de Gallo

The first salsa I ever learned to prepare when I was a teen was this salsa Mexicana. also known as pico de gallo! Fresh and delicious!

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Course: Salsa

Cuisine: Mexican

Prep Time: 20 minutes

30 minutes

Total Time: 50 minutes

Servings: 4 cups

Ingredients

• 6 large roma tomatoes diced fine
• 1 medium white or red onion diced fine
• 2 jalapeño or serrano peppers minced
• Handful of chopped cilantro
• Juice of 1 large lime 2 if using key limes
• Salt and pepper to taste*adding garlic is optional, my Mom never added it, but I love it now!

Instructions

• Combine all the ingredients and stir well. Let salsa sit for 30 minutes before serving.

Notes

Tips~Add add 1 or 2 cloves of minced garlic and a drizzle of olive oil for a slight variation. And for a smoky pico, add 1 chipotle in adobo!

 

GUACAMOLE

2 ripe avocados, diced or mashed
4 roma tomatoes, deseeded, diced
1/2 white onion,diced
2 serrano peppers, minced
Juice of 2 keylimes or 1 regular lime
Handful of chopped cilantro
Salt and fresh cracked pepper, to taste

 

Combine all of the ingredients in a bowl, adding a pinch of fresh cracked pepper and about 2 tsps. of salt, stir well to combine. Serve right away, or cover w/ plastic wrap, directly onto the guacamole(keeps the air out) and refrigerate for 1 hour.
Serve w/ chips as an appetizer or as a condiment for your favorite foods.
Variation: add chipotle peppers and or Mango!!

Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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