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Pico de Gallo and Guacamole

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I told you I had a few things that I would throw at you before I move. Guacamole has to be one of the most frequently requested recipes that I make. I have posted a guacamole recipe or two, but I have never put this simple, fresh, limey, and I guess I could also say traditional guacamole to the page. There is a catch…..you can’t make guacamole with out first making pico de gallo. Did I hear someone say “yes you can”? Well, whatever…this momma say, “you can’t”. Not if you want yourself some really good guacamole. And hey a little pico on the side never hurt anyone did it?

Get out your best choppin’ up knife, a cutting board, and get prepared to chop.

It’s best for the chip and for distribution of the flavors if you are careful to chop all your vegetables small. Not chunky. Small. Not minced. Just small…itsy bitsy.
Same for the tomatoes. First cut in half.
Then slice through again lengthwise, then slice into thin strips, all the while keeping the tomato together. This takes a sharp knife. Dull knifes are the DEVIL. Then slice the tomato through again crosswise and there you have it perfect, itsy bitsy diced tomaters!
Traditionally pico de gallo or fresh salsa is simply tomatoes, onions, jalapeno, cilantro and lime, but I have this love affair with red bell peppers that I cannot shake. I love him. Red Bell pepper come to momma….I know I’m playing with fire. Let’s let this be our secret. I’m going to use just half of him this time. Slice in half, remove the white foamy membrane and seeds, cut in long thin strips and then cut again crosswise for those itsy bitsy pepper pieces.
Now for the hot one. Jalapeno. I use one whole jalapeno pepper, if you like less heat only use a half, if you like more heat then bring it on brother, use more!
Chop off the stem.
You may want to wear plastic gloves while working with jalapenos or any pepper with heat. If you choose not to wear some sort of cooking glove, then I suggested not rubbing your eyes or picking your nose at any time during or after the jalapeno chopping process. I would actually suggest that you refrain from nose picking entirely while cooking, but that’s just my opinion. (I’ve got a funny booger recipe that I will have to share with you sometime…now is not the time, but I promise someday I will share.)

Slice in half, revealing the seeds.

Using your sharp knife, run the tip of the knife underneath the seeds. Removing them and the white membrane in one quick slice.


Now for the mincing. Slice pepper into very thin strips, then take knife and chop like a maniac. Chop, chop, chop, chop don’t stop until you have very tiny micro bits of jalapeno pepper.

You will need some of this. Morton Nature’s Seasoning is my favorite seasoning….I think I’ve said that before. I use it everyday. It’s a perfect salty seasoning blend. Get yourself some.
As you chop your vegetables place them in a bowl, sprinkle with 1 teaspoon of the seasoning salt.
The most tedious task of this whole recipe, for me anyway, is the cleaning and de-stemming of the cilantro. Run your Cilantro through a salad spinner, getting it nice and clean. Or if you don’t have one of those doo-hickeys then run cilantro under cold water and lay out on paper towels to dry. Remove leaves from stems. You will need a good handful or approximately 1/3 cup cilantro, roughly chopped.

Let it get all cozy with the other ingredients, give the cilantro a toss.

That looks fabulous, does it not??? But there is one more ingredient that is not to be forgotten.

Roll, roll, roll your lime…gently on the table…give it a squish with your palm, and cut through the…..


Ah the songs of my youth! Seriously if you roll the lime along the counter with some pressure, it will loosen the juices on the inside and make it easer to juice. If you have a juicer well then great, if not you can join me in my fork juicing method.

Fork juicing method 101: After rolling, and cutting in half, hold one half of the citrus in the palm of your less dominant hand, ram the fork into the middle of the citrus….

Squeeze hard while twisting the fork. Squeeze, twist….squeeze, twist….the juice will run flow freely from the citrus. It’s marvelously simple.

Toss the chopped vegetables with the lime juice. Take tortilla chip in a pincer grip, scoop some pico on the chip, and enjoy!

Oh but wait….now you need to make Guacamole! Have you ever heard this song? It makes me giggle.
Look at that. It takes my breath away. The color. I really need to paint a room in my house this color. I’ll get right on that one…NOT. I hate to paint walls. I leave that up to the professionals.
Slice avocado in half. Whack your very sharp knife into the pit, and give a tiny twist to remove.

Now cut vertically and horizontally, like so, using the tip of your knife, with out cutting through the skin.
If you are civilized you can take a spoon and gracefully scoop out the flesh of the avocado, or if you are sufficiently uncivilized like myself you can give the avocado half a squeeze and squish it’s innards out into a bowl.

Repeat the roll, roll, roll of the lime. Squeeze one entire lime into the avocados. I think that more lime is better, so feel free to add another half of a lime, or more. Always taste as you go. As they say the proof is in the puddin’ or in this case the quac.

Mash the lime into the avocados with the back of a fork.

Add 1 cup of the pico de gallo that you just made.

Give it a stir. There you have it heaven in a bowl.

Pico De Gallo

Sheila Johnson
Otherwise known as salsa fresca, fresh salsa, is made with fresh diced tomato, onion, and peppers.
No ratings yet
Prep Time 15 minutes
Total Time 15 minutes
Course accompaniments, Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 4


  • 4 roma tomatoes, diced
  • 1 cup sweet onion diced red or vidalia onion work best
  • 1/2 red bell pepper diced *this ingredient can be omitted
  • 1 jalapeno pepper, finely minced
  • 1/3 cup chopped fresh cilantro leaves *feel free to omit if you are not able to eat cilantro
  • 1 tsp Mortons Natures Season Salt if you cannot find this brand salt and pepper to taste works too
  • 1 lime, juiced


  • Dice and chop all of the above ingredients, add salt and lime. More or less of the salt and lime can be added per your taste.
    *Enjoy immediately, or place in refrigerator until ready to serve.
Keyword appetizer, dip, fresh, guacamole, jalepeno, lime, onion, salsa, sidedish, tomato pasta, tortilla chip
Tried this recipe?Mention @eat2gather or tag #eat2gather!



Sheila Johnson
This guacamole is delicious served with chips and along side your favorite Mexican dishes.
No ratings yet
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Servings 6


  • 4 ripe avocados pitted and pulp scraped into bowl
  • 1 lime juiced
  • 1 cup pico de gallo


  • Start by slicing avocados in half and taking pit out, scrap fruit into bowl. Add lime juice from one lime and 1 cup of previously made pico de Gallo, using a fork smash ingredients together until they are the consistency you prefer.


Eat immediately with chips or along side your favorite Mexican dish. If you are not going to eat guacamole right away, cover tightly with plastic wrap, pressing wrap down onto guacamole so that no air gets to it, and store in refrigerator. This will help to keep it from browning. Guacamole is best eaten as close to the time as you've made it as possible, but making it a couple hours in advance will work. 
Keyword appetizer, avocado, dip, fresh, guacamole, healthy, Mexican
Tried this recipe?Mention @eat2gather or tag #eat2gather!


What’s the saying? “It ain’t over till the fat lady sings.” No that’s not it. “All is fair in love an war.” “A monkey in silk is a monkey no less.” “Great minds think alike.” No that’s not it either. Hmmm…”what’s good for the goose is good for the gander”. OO OO OO I got it….
“It’s not a party with out some GuacaMoleee, bay-beh.”!
Alls well that ends well,

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