Thursday, June 7, 2012

Ronda from~ The Family Table, brings us "Pico de Gallo and Guacamole"!

Happy Summer everyone! Isn’t it great to be off and relaxing? I sure hope you are slowing the pace way down and spending time with your friends and family. Summer is the perfect time to plan a potluck or two and gather together to celebrate the end of another great school year. 
Mexican food is always a big hit and my go to summer potluck recipe would certainly have to be my homemade Pico de Gallo with freshly made Guacamole. 
I wish I had exact measurements for these recipes, but you will have to just trust the process and your own taste buds to lead you in the right direction. You just can’t make these recipes without tasting along the way. There are too many variables…jalapenos that aren’t hot enough, tomatoes that aren’t sweet enough, not enough salt or lime. All of these things need your attention and taste. But soon enough, you will instinctively know what is missing and be able to get the taste and heat just how you like. 
Pico de Gallo
Cherry tomatoes, diced (I buy 1-2 of those plastic containers)
1 small red onion, diced 
1-2 seeded, diced jalapeno
zest of 1-2 limes
juice of 1-2 limes
two big handfuls of cilantro, washed and leaves removed from the stem and rough chopped
generous sprinkle of salt
generous sprinkle of sugar
¼ tsp of cayenne pepper
Toss all of these ingredients in a big bowl and taste. If you don’t get that really vibrant flavor, you probably need more salt. The sugar brings out the sweetness of the tomato so if you pick yours fresh from the garden, you may not even need sugar. If you get store bought, then you will likely need a sprinkle. Next, do you taste a good hint of lime? If not, add some more zest and juice. What about heat? Add more peppers or cayenne. If you make fresh Pico often enough, this process will be second nature. Just keep making it. This is a great way to get fresh veggies into the kids. I haven’t met one that won’t gobble this Pico right up.  Serve with tortilla chips and if you are making the guacamole, I like to drain the Pico and put it right down the center of the guacamole.
To make for a crowd, just increase all of the ingredients! Give it a try and don’t be afraid to cook without exact measurements. These two recipes are hard to mess up if you trust your buds
Ripe avocados
Garlic powder (fresh garlic does not work in guacamole
Lime or lemon juice
Put your avocados into a bowl. Start mashing and add the lemon or lime juice from 1 fruit. Remember you can always add more citrus but you can’t take it out so go slow and add more at the end if needed.  Generously sprinkle with salt and garlic powder and stir it all together. Now taste it and you will probably need another sprinkle of salt and garlic. This is the basic recipe that I use when adding the Pico. If I am not using the Pico, I always add diced red onion and a few cilantro leaves. 
Serve in a big bowl or platter topped with Pico and enjoy!
Ronda from The Family Table

No comments:

Post a Comment