Ingredients
- 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
Instructions
- Pico de Gallo
- Place all ingredients into a mixing bowl. Gently toss ingredients together to evenly coat.
- Place in container with lid and refrigerate until needed for up to 24 hours.
- Guacamole with Pico de Gallo
- Remove stem and cut avocado in half from top to bottom.
- Twist one half of the avocado to pull two halves apart.
- Remove pit from avocado and scoop out the pulp into a large bowl.
- Gently mash the avocados with lime juice and salt.
- 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
- Place prepared guacamole into each compartment of the serving tray.
- 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!
