The perfect topping to tacos or a quick snack with tortilla chips, this pico de gallo and easy guacamole are loaded with fresh flavor and a hearty helping of cilantro.

For the Pico de Gallo:
5 Roma tomatoes
½ medium red onion
1 small jalapeño pepper
1 package Ernessi Farms cilantro
Juice of one lime
Salt, to taste

  1. Seed and dice the tomatoes.* Similarly, dice the onions and jalapeño.** Finely chop the cilantro before adding everything to a mixing bowl and drizzling with the lime juice. Stir to coat, seasoning with salt and pepper to your liking. Chill until ready to serve.

For the Guacamole:
3 ripe avocados
1 cup prepared pico de gallo
Juice of two limes
Salt and pepper, to taste

  1. Halve, pit, and dice avocados. Scoop into a large bowl and mash with a fork until nearly smooth. Stir in pico de gallo, lime juice, and seasoning. Serve immediately.

*Seeding the tomatoes prevents the salsa from becoming too watery. To seed the tomatoes simply cut off the flesh of the tomato – removing the seeds and watery membrane from the inside and discarding.

**For a spicier salsa, do not seed the jalapeño, for milder version, remove the seeds and discard. To avoid any eye or skin irritation it is helpful to wear disposable gloves when dicing the pepper.

Recent Posts