If you haven’t checked out the Pioneer Woman’s blog yet, you need to right away.  She writes beautifully and has a variety of content that is unique and definately her own.  Why am I talking about someone elses blog?  My answer; to give credit where credit is due.  One section of her website is about cooking where she shares recipes I believe she mostly creates herself.  She is in the process of writing a cookbook, one I will definately be adding to my bookshelf!  Awhile back she posted a recipe for Pico de Gallo and Guacamole.   The Pico de Gallo recipe especially that I’m addicted to this summer.  So much so I feel I need to share with you all.  If you want to see her original posting, feel free to check it out here.  

Since this is quickly turning into my signature dish for this summer (I believe I have made it no less than 10 times already and it’s only the end of June) I’ve decided to repost it here.  Depending on the “audience” of this dish I will alter the way I chop the jalapeno’s and the quantity.  Personally I love spicy, hot dishes.  I love leaving all the seeds in the peppers.  However, I have noticed a few more people shy away from it when I use all the seeds.  So, to be “people friendly” I make adjustments accordingly. 

This recipe is so much more than salsa to be used with chips.  I’ve put it on top of grilled chicken breasts.  On top of grilled steaks.  On fajitas and tacos.  Tonight we are having baked potatoes with “goodies” on top.  I’ve got yummy meat, cheese, sour cream and yep I’m adding Pico de Gallo!  It’s a simple recipe to make and is cool and light.  Give it a try and please give Pioneer woman’s blog the credit (alright, you can mention mine too!).

As added benefit I’m including the Guacamole recipe as well.  It’s all one in the same.  Not many of my family members like’s quacamole.  Personally I love it so this makes me so happy.  I get to eat it all!

PICO DE GALLO INGREDIENTS:

5 Plum (Roma) Tomatoes
1/2 large or 1 small onion
3 jalapeno peppers
Cilantro
Lime Juice
Salt
Quantities are appropriateDIRECTIONS:

Chop jalapenos, tomatoes and onions into a very small dice.  (Leave seeds in your jalapenios for a hotter pico.  Adjust amount of jalapenos to your preferred temperature).  Next, chop up a nice-sized bunch of clilantro.  Just remove and discard the long leaf less stems before chopping.  No need to remove the leaves from the stems completely.  Place all of these ingredients together in a bowl and give it a good stir.

Squeeze the juice of half of one lime into the bowl.  Add salt to taste and stir again.

GUACAMOLE INGREDIENTS:

3 Avocados
Pico de Gallo
Lime Juice
Salt

DIRECTIONS:

Start with buttery-soft avocados.  Halve them lengthwise and remove the pits.  Next, with a spoon scrape the “meat” out onto a large plate.  Next, with the bottom of a clean cup (or with a fork) mash the avocados, making sure to leave it relatively chunky.  Add just a couple of shakes of salt to taste.  Next, add a generous helping of Pico de Gallo.  Fold together.  Lastly squeeze the juice of half of a lime over the top.  Give it one last stir.

Popularity: 2% [?]