How To Make Easy Guacamole & Pico de Gallo for #TacoTuesdays

ripe avocados

🥗Healthier: avocado puree

💰Cheaper: frozen avocado

Frozen avocado can be more affordable and still nutritious.

lime juice

💰Cheaper: lemon juice

Lemon juice is often cheaper and can provide a similar tang.

cilantro

💰Cheaper: parsley

Parsley is a budget-friendly herb that can substitute cilantro.

Chop one onion, dividing it in half for pico de gallo and guacamole.

Chop a big jalapeno, dividing it in half for pico de gallo and guacamole.

Deseed and chop one tomato for pico de gallo, showing how to do it to avoid a watery mixture.

Chop fresh cilantro, dividing it for both guacamole and pico de gallo.

In a bowl for pico de gallo, combine chopped onions, tomatoes, jalapeno, and cilantro.

Squeeze in lemon juice, add salt and a sprinkle of black pepper, then mix everything up.

Put the pico de gallo in the fridge to let it sit for a few hours.

Cut an avocado by slicing through the middle and twisting to open it.

Remove the seed by inserting a knife into it and twisting to release it.

Scoop the avocado flesh into a bowl and squeeze in lemon juice, adding a little black pepper and salt.

Mash the avocado while mixing, and add the avocado seed back to prevent browning.

After mixing well, put the guacamole in the fridge.

Cooking Techniques

Spice Level: