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Chef Andy: Holy guacamole, and pico, too

By Andy Mueller

Everybody needs a good pico de gallo (fresh salsa) recipe in their repertoire.

It gets gobbled up with tortillas, goes great on any taco or burrito you can think of, and becomes a great base for guacamole by simply adding it to smashed avocados.

This is basically a two-for-one recipe as the preparation of the pico de gallo is 90 percent of the work.

Simple ingredients like tomatoes and onions, lime juice, garlic, jalapeno and a little heat come together quickly and explode on the palate.

If you’re hosting or traveling to a get together, you’ll want this on hand and guests will love you for it.

Bring this guacamole with you, too, and you’re the life of the party.

When local tomatoes are available, I use them.

The rest of the year I use Roma tomatoes, because they have thicker flesh and less liquid which can dilute the overall flavor and texture.

If your pico is too watery, you can puree a cup or so of the finished product and add it back into the original batch to add a little viscosity.

The only real potential decision you need to make is when adding the fresh garlic.

Garlic has the tendency to become more pronounced each day it rests in the fridge.

If you’re a big fan of garlic, no worries.

If you’re making this a day ahead, hold off on the garlic and wait to add it the day you serve it and it won’t take over the dish.

I serve both the pico and the guacamole in separate serving bowls and have small plates for people to help themselves without having to hire someone to be the double-dip security guard.

Experiment with the flavors and adjust them as desired.

With this in your arsenal, you’ll be amazed at what you can do with some of your favorite recipes.

Pico De Gallo

In a large mixing bowl add:

• 8 Roma tomatoes, diced.

• 1 medium sweet onion, diced.

• 1 large jalapeno, seeded and finely diced.

• 3 tablespoons sriracha hot sauce.

• juice of 3 fresh limes.

• 1 teaspoon salt.

• 1 teaspoon sugar.

• 1/4 cup chopped fresh cilantro.

• 2 large cloves garlic, peeled and minced (add half to the pico, reserve half for later).

Mix ingredients to combine, let chill for 30 minutes in the fridge.


In a large mixing bowl add:

• 6 soft avocados, peeled, core removed and diced.

Squeeze the juice of half of a lime into the bowl and mix to prevent oxidation (they’ll turn brown quickly if you don’t).

Smash the avocado until you get half pureed and half small chunks of avocado.

Add to the bowl:

• 2 cups reserved Pico de Gallo.

Mix ingredients to combine.

Serve Pico de Gallo and Guacamole in separate serving bowls with tortilla chips.


Editor’s notes: Chef Andy Mueller is owner/chef of Galley 57 Supper Club in Bellevue – galley57.com.

To see Chef Andy’s last recipe, CLICK HERE.

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