Guacamole and Pico De Gallo recipe from Farmer’s Guest House in Galena

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Chef Susan Steffan shows us how to make Guacamole and Pico De Gallo in the PSL kitchen.

Pico De Gallo

2 large tomatoes, or 4 smaller ones (roma), seeded and diced

1/2 c red onion, diced

2 jalapeno pepper, seeded and minced

5 garlic cloves, minced

Juice of one lime

1/4 c fresh cilantro leaves, coarsely chopped

Salt to taste

 

Combine all ingredients and serve with restaurant style tortilla chips.

Guacamole

1 c Pico De Gallo (see recipe above)

2 Avocados, smashed

Juice of one lime

½  tsp salt or to taste

 

Mix in a bowl and chill until ready to serve.  Best used on the same day it is made or the avocado turns brown – cover with plastic wrap directly on the surface of the dip and then cover the container.

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