The key making guac is to make a pico de gallo first, mash the avocados in a separate bowl, then fold the pico into the mashed avocados. By making the pico first, you can make sure that you have the right ratio of tomatoes to onions/jalapenos/cilantro. The tomatoes should be twice as much as the other ingredients combined (so you should see twice as much red when it's all mixed).
You can also double the batch of pico de gallo, use half of it in the guac and use the other half as salsa.
I recommend using Roma tomatoes, because they are very fleshy with minimal liquid, gooey stuff and seeds.
To make Pico de Gallo:
2 Roma tomatoes
1/2 red onion
1 jalapeno
1/2 lime
Black pepper, to taste
Sea salt, to taste
Fresh cilantro
Core and slice the tomatoes into four, then scoop out the excess liquid/seeds/gooey stuff. The flesh and skin should be all that is remaining. Dice the tomato into chunks.
Peel and finely dice red onion.
Finely dice jalapeno. You can leave the seeds for extra heat, or remove them for a more mild flavour.
Combine tomatoes, onion and jalapeno in a medium sized bowl. Squeeze half of a lime over top, add black pepper and sea salt, and toss with a fork.
Tear cilantro into small pieces and add to bowl, then toss with a fork. The pico should have twice as much tomato to everything else.
To make guacamole:
3 ripe avocados
1/2 lime
Black pepper, to taste
Sea salt, to taste
Pico de Gallo
In a medium bowl, scoop out avocado and squeeze a half lime over top, add black pepper and sea salt. Mash avocados with a fork. Do not overmash, it should be chunky. Next, carefully fold in the Pico de Gallo, do not crush the tomatoes.
Serve with chips, fresh veggies, or Mexican dishes.
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Mexican Fried Rice (Vegetarian)
