When avocados turn up at 10 for $10.00, there’s only one thing to do. You don’t really need a recipe for guacamole, I know. It’s one of those dishes thats all about the quality of the ingredients rather than the actual measurements. But an idea that I read about in Ree Drummond’s, The Pioneer Woman Cooks worked really well for me since I was trying to prepare in advance for a lunch for 25. She suggests that if you have homemade pico de gallo around, all you have to do if mash a few avocados and stir in a few spoonfuls for the perfect guacamole stat. You can serve any remaining pico de gallo alongside as well, of course. Here’s the general idea:
You need equal amounts of :
1. Finely chopped tomatoes
2. Finely chopped red onion
3. Coarsely chopped cilantro
4. One or two fresh jalapeno peppers, stemmed, seeded and minced
Toss this together in a small bowl and squeeze in half a lime a bit of salt and toss again. Taste and adjust lime and salt if needed. Set aside. You can make this a few hours in advance.
When you are ready to serve, slice open several ripe avocados and scoop out the flesh. Sprinkle with salt and mash it all around a bit with a fork. Then stir in a few spoonfuls of the pico de gallo that you made earlier. Taste and adjust with additional lime juice and salt…keeping in mind that if you are serving with chips, that will add salt too. Or serve with my Make Ahead Chicken Fajitas.
And here is a link to Ree’s step by step tutorial if you want more direction. Pioneer Woman Pico de Gallo and Guacamole