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Guacamole

with “pico de gallo”
Mexico
This avocado-based dip originated in Mexico and was made by the Aztecs as early as the 16th century.

Use as a dip with chips. It’s great with grilled meats like carne and pollo asada.
 
Ingredients

  2-3 ripe avocados
  1/2 cup Pico de Gallo salsa
  Juice of 1 fresh lime
  Salt and pepper to taste

Instructions

Check your avocados for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good.

Cut avocados in half, remove seed, scoop out avocado from the peel, and put in a mixing bowl. Using a whisk, mash and blend the avocado until you get a smooth consistency (some chunkiness is fine). Add the Pico de Gallo salsa and lime juice and stir with a spoon. Add salt and pepper to taste and stir some more.

Store any unused guacamole in the refrigerator in a closed container. When you go to reuse it, the color may appear brown due to oxidation. Just mix with a spoon and the vibrant green should return.

Fun Variations

For a more Gringo version, try adding either sour cream or cottage cheese to your guacamole.

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