A few days before we left for Kentucky the folks from the California Avocado Commission sent me some gorgeous avocados in the mail. There was no way that I was going to let those beauties go bad while we were at my mom’s and I just couldn’t bring myself to give them away so we packed them across the country with us… the obvious solution right?!
We made all kinds of guacamole and avocado toast at my mom’s and loved every minute of it. Thomas and I are huge avocado lovers and these were just perfect. Avocados are in season right now in California (and the season runs through the summer), which means the quality was excellent. My mom made a delicious pico de gallo for dinner one night and I thought it would be even better with avocado in it. When you mix pico and guac only good things happen. The smooth and creamy with a little bit of heat, crunch, and limey sour are a match made in heaven.
This recipes travels well and is easy to make large batches of. Take it with big bag of chips to your next cookout or family party and chances are good you’ll be asked to bring it the next time people gather.
Pico + Guac = Pico de Guaco
Ingredients
- 10 Roma tomatoes, chopped
- 1/2 bunch cilantro, chopped (around a 1/2 cup after chopping)
- 1/2 medium sweet or red onion, chopped
- 2 Anaheim peppers or 2 jalapenos, seeds removed and chopped
- 1 lime’s juice
- Scant 1/2 teaspoon garlic powder
- lots of salt and pepper, start with 1/2 t. of each and add to taste
- 2-3 ripe California avocados, peel and pit removed and cut into small pieces
Instructions
- Mix the tomatoes through the salt and pepper together in a bowl. Taste the salsa and adjust the salt and pepper as needed. Add the chopped avocado and gently fold it into the salsa. If you have a few hours, mix it together and leave it on the counter top so the flavors will blend. Serve at room temperature with chips, in tacos, on top of enchiladas, or in your favorite salad.
Notes
Anaheim peppers are pretty mild with just a touch of heat. If you like more of a strong mild or light medium salsa in heat then use the jalapenos. If you are super sensitive to spice, use a green bell peppers instead of the hot peppers.
This is so tasty with homemade baked corn tortilla chips if you have the time!
Memorial Day is in just a week. Pico with avocados would be awesome at a cookout.
I’d also recommend bean dip (I have a few tricks to make it extra delicious), Red, White, and Blue Fruit Popsicles, Quick and Easy Fruit Dip, or Grilled Honey Lime Chicken for Memorial Day.
Thanks so much for stopping in and have a delicious day!
PS- I set up my first ever farmer’s market stand this weekend and I’m going to tell you all about it tomorrow, so be sure to pop back over if you are interested!
Melissa! I love avocados in my pico! I’m so glad you’re telling everyone 🙂 And sometimes I also put corn and finely diced bell peppers….which gives it versatility as pico or even a salad if you love onions as much as I do!
AuntSue
Hmmmmm – guacamole on my scrambled eggs, guacamole dip for fresh veggies, guacamole instead of mayo on my sandwiches, What a fun summer!
Visiting from Rhubarb and Honey … and I am now newly obsessed with your blog too! Your photography is amazing … and you have lambs … and this pico de guaco is just plain awesome!
Can’t wait to see what you post next!