In keeping with my Mexican theme from yesterday I thought I’d blog about the pico de gallo and guacamole that I served alongside those pork carnitas. Truth be told – I made these recipes for Cinco de Mayo this year. KB thinks he’s celebrating his independence. From what, I’m not exactly sure. But every year on Cinco de Mayo he requests his favorite Mexican food and ice cold cerveza.
Not sure why these recipes/pictures sat in my queue for over a month, but better late than never!
It’s so easy to make your on pico de gallo and guacamole that I promise you will never buy it again!
For the pico de gallo – all you need is fresh tomatoes, onions, jalepeno, cilantro, and a little bit of salt. Dice all the veggies and place in a bowl.
Mix together, add salt to taste and serve!
For the guacamole – I went out on a limb this time and decided to roast my garlic and jalepeno. This step is optional, but I think it was quite tasty.
Cut the top of the garlic heads off, slice the jalepeno in half. Place on a sheet of aluminum foil. Drizzle with olive oil and sprinkle with salt and pepper.
Roast at 375 degrees for about 45 minutes.
In a bowl, scoop out avocado. Add roasted garlic and diced roasted jalepeno.
Mash together, add 1 small tomato, 1 small diced onion, salt, pepper, and lime juice. If you want extra heat, add cayenne pepper or crushed red pepper.
Pico de Gallo:
3 large tomatoes, diced
1 medium onion, diced
1 jalepeno, seeded (if desired) and diced
1/2 cup cilantro, chopped
salt to taste
Mix all ingredients in a bowl. Add salt to taste. Serve with tortilla chips and enjoy!
Roasted Garlic and Jalepeno Guacamole
1 head of garlic
olive oil, salt and pepper for roasting
2 ripe avocados
1 medium onion, diced
1 medium tomato, diced
salt and pepper to taste
2-3 Tablespoons lime juice
**optional – 1 teaspoon or less crushed red pepper or cayenne pepper
Roast the garlic and jalepeno. Slice the tip off the garlic head and cut the jalepeno in half. Drizzle with olive oil, salt and pepper and fold into an aluminum foil packet. Roast at 375 degrees for about 45 minutes. Then scoop the avocados in a bowl. Add the roasted garlic and diced roasted jalepeno. Mash together. Then mix in diced onion and tomato. Add lime juice and salt and pepper to taste. Optional: add crushed red pepper or cayenne pepper if you want a little heat.