When I was a kid, my parents had a favorite Mexican restaurant that we went to several times a year. It was a very entertaining place. There were singers roaming around while people ate. There was a "treasure room" that held trinkets for kids to choose on their way out the door. There were fake people up in fake windows doing daily chores like hanging out their laundry. Picture a ride at Disney World with characters all around doing things all the time. That was this place.
I was always so grossed out by the food there because I detested tomatoes, onions, peppers, and anything spicy. So, of course, I couldn't stand salsa, shredded chicken tacos (peppers always were added) or anything else on the menu. Except for the "loose meat sandwich with fries". Nothing says "Mexican Restaurant" like a loose meat sandwich and fries on the kid's menu!
The only reason I had any interest in going to this favorite place of my parents time and again was for the dessert - warm sopaipillas with honey. Oh. My. Goodness. They were good. I would order and eat the sandwich and fries just so I could have the warm sopaipillas with honey.
Note to self: Find a recipe for sopaipillas and make for my family. Stat.
Anyway, back to the point, I was never a fan of Mexican food. But then I met a man who LOVES Mexican food. He loves tomatoes, onions, peppers - the hotter the better. And I fell in love with said man, and married him, which meant I would forever be subjected to Mexican food. So I may as well try it and like it because there would be no escaping it. I have spent the last 20 years developing a taste for, and actually really loving, Mexican food. Imagine how thrilled I was to find a recipe for Pico De Gallo that looked incredibly yummy and just HAD to be made in my kitchen and eaten by ME!
The recipe comes from my newest cookbook, Pioneer Woman Cooks, and was so easy and yummy that it will likely become a staple for me. The Guacamole comes right after the Pico recipe in the cookbook, and avocados were on sale, so I made that too. I remembered to take a couple of pictures this time, but if you want to see really cool step-by-step pictures of these two recipes, click here to The Pioneer Woman Cooks blog.
Pico De Gallo Recipe:
Yellow or Red Onion, diced (I used about 3/4 of a medium sized onion)
Roma Tomatoes, diced (I used 4)
1 Bunch Fresh Cilantro, chopped fine
1 or 2 Jalapeno Peppers (I used 1, but I don't like things too hot)
Lime
Salt
1. Dice up the tomatoes and onion, and finely chop the cilantro. Ree Drummond points out the key to good Pico De Gallo is to have equal parts tomato, onion, and cilantro. I kept that in the back of my head as I started chopping.
2. Slice 1 or 2 jalapenos (depending on how hot you like it) in half. Use a spoon to scrape out the seeds (or leave a few in to make it more spicy). Finely dice the jalapeno.
3. Dump all four ingredients into a bowl.
4. Slice a lime in half and squeeze the juice from one half into the bowl.
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| I actually remembered to take a picture! |
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| I only had boring chips in the house, but YUM! |
Guacamole Recipe:
*Avocados cut in half lengthwise (I used 2, but you can use as many as needed)
*Salt
1. Remove the pit from the avocados and scoop out the inside onto a plate.
2. Sprinkle with salt and mash with a fork. I left a few small chunks, but it was mostly smooth.
3. Scoop some of the pico de gallo on top of the avocado, and mix gently.
4. Serve with chips.
The Verdict:
Keeping in mind that I don't really care for onions, I did like the pico recipe. I will probably add even less onion if I am making this for myself, but I will do it the same way if I am making it for a party or guests. I ate almost the entire thing by myself.
When I had about half of the pico left, I added it to the avocados for guacamole. I have never been a huge fan of guacamole, but I have a recipe from a colleague that is OUT OF THIS WORLD! I will likely stick to that recipe for future quacamole making, but I am glad I tried this way because this recipe is much faster. Made in large quantities, you could actually have two bowls of dip for entertaining - one of just pico and one of guacamole.
Extra: I had a little bit of guacamole left in the bowl tonight, and I was hungry for a little more than just "chips and dip". I added some cooked diced chicken to what was left of the guacamole, threw some shredded cheddar on top, and heated the whole thing in the microwave. Then I dipped chips in that mixture for a little more filling meal and less an appetizer or snack.
Happy Cooking!
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