Guacamole & Chips

Guacamole For Chefs

Guacamole & Chips


  • 6 oz Guacamole with Pico de Gallo
  • 3 oz Tortilla chips, rounds, prepared
  • Guacamole with Pico de Gallo
  • 2 EA Avocados From Mexico, whole, fresh
  • 1 Tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 1/4 c Pico de Gallo Salsa, fresh
  • Pico de Gallo
  • 5 oz Roma tomatoes, diced small
  • 3 oz Yellow onion, diced small
  • 1 oz Jalapeño peppers, minced
  • 1 Tbsp Lime juice
  • 1/4 tsp Kosher salt
  • 2 Tbsp Cilantro, fresh, chopped fine


    Pico de Gallo
  1. Place all ingredients into a mixing bowl. Gently toss ingredients together to evenly coat.
  2. Place in container with lid and refrigerate until needed for up to 24 hours.
    Guacamole with Pico de Gallo
  1. Remove stem and cut avocado in half from top to bottom.
  2. Twist one half of the avocado to pull two halves apart.
  3. Remove pit from avocado and scoop out the pulp into a large bowl.
  4. Gently mash the avocados with lime juice and salt.
  5. Transfer guacamole to a mixing bowl and place prepared pico de gallo into the guacamole. Gently fold in the pico de gallo and serve as needed.
    Guacamole & Chips
  1. Place prepared guacamole into each compartment of the serving tray.
  2. Fill the large compartment in the serving tray with prepared tortilla chips. Serve as needed.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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