Fresh Guacamole & Pico De Gallo

Hard Rock Executive Chef Don McClellan joins us in the Cooking Corner with a great recipe for fresh guacamole & pico de gallo.

Fresh Guacamole

Ingredients:

1. 4 Avocados, peeled, seeded and small diced 
2. 2 Cups of Pico De Gallo 
3. Salt as needed

Directions:

1. Slice avocados in half lengthwise. Remove the seed from one half of the avocado.
2. Using a paring knife, run the knife lengthwise down the avocado, making a new slice down the avocado every 1/8 to ¼ of an inch. Once complete rotate the avocado 1 half turn in your hand and continue the same process of making a cross hatch pattern in the avocado.
3. Once all avocados have been scored, using a large serving spoon scoop all of the diced avocados out of their skin into a bowl.   
4. Add 2 cups of pico de gallo to the diced avocados and fold together.
5. Add salt to taste and mix well. Allow guacamole to rest in the refrigerator for 30 minutes to allow flavors to develop further, making sure you place a piece of plastic directly on the top of the guacamole to limit the oxidization of the avocados. Guacamole should be kept refrigerated and should be used within 7 days of preparation.

Pico De Gallo

Ingredients:

1. 6 Tomatoes, (beefsteak or heirloom) small diced
2. 2 Onions, yellow small diced
3. 5 Jalapeños, deseeded and fine dice
4. 1 Cilantro, chopped
5. 2 Limes, juiced
6. Salt as needed

Directions:

1. Dice tomatoes and place in large bowl. Sprinkle approx. ½ tsp of salt in with the diced tomatoes.                    
2. Dice onions and add them to the tomatoes. Mix well.
3. Split jalapeños lengthwise and remove the seeds. Fine dice the peppers and add them to the tomatoes and onions.                             
4. Chop the cilantro and add it to the bowl of diced tomatoes, onions and
5. jalapeños.                              
6. Juice lime and add lime juice to the bowl of diced vegetables to the desired citrus flavor.
7. Add salt to taste and mix well. Allow pico de gallo to rest in the refrigerator for 30 minutes to allow flavors to develop further. Pico de gallo should be kept refrigerated and should be used within 7 days of preparation.