A couple months ago I went to Austin, and had some guacomole at a restaurant, which was prepared from scratch right at table side (was the Iron Cactus, IIRC).
I recall they used avacados, diced tomatoes, diced onions, diced jalapenos, cilantro, and lime juice. It was delicious!
At a grocery store, some avacados caught my eye, and I decided to try to make some of my own guacomole.
While looking for all of the seperate ingredients at the grocer’s, I happend upon a container of Pico de Gallo(sp?). The ingredients listed were diced tomatoes, diced onions, diced jalapenos, cilantro, and lime juice.
Would it be some sort of giant faux pas to just mix the contents of that container with the avacado? Besides a bit of prep time, am I missing something important?
Seriously – it’d depend on how fresh the pico de gallo is. If you’re buying it in a container, who knows how fresh the tomatoes, cilantro, etc., are? Compared to true scratch preparation, where the diced tomatoes, jalapenos, and cilantro are equally as fresh as the avocado you just split open.
If you buy it from a stand where they hand-made the pico de gallo that same day, I’d say you’ll do pretty well. But if it’s some mass produced, preserved and shelved stuff, you’ll get something a step or two below making the whole thing from scratch.
PS - don’t forget the garlic, salt, black pepper and and red pepper.
Nah, we make it that way here in Austin too if we are in a hurry. Hell, just avocado and a little lime and pepper will do if you got nothing else. Enjoy.
Sure, you could use the pico de gallo, why not? Just add a little at a time–and you’ll probably want to add some salt, too. If it tastes good to you, that’s all that matters!
I’ve been getting compliments on my guacamole for 25 years, and here’s my secret: if I can’t find GOOD avocados, I don’t even bother making it. No amount of fresh ingredients and spices will make crummy avos into good dip. You might as well get some of that fresh-pack stuff that comes sealed in plastic pouches.
Helpful hint for making from scratch: after mashing your avocados with the tomatoes and onions, add your other ingredients just a little at a time, tasting as you go. My “secret” ingredient is a drop of Wright’s Liquid Smoke.
I’ve made guac with the pico de gallo, and the only advice I have is to make sure it’s well drained before mixing with the avocado. I usually use 1/2 pound to 1 large avocado and get yummy results. But drain the pico, even smash it a little so more liquid squeezes out before mixing.
Pico de gallo is okay I guess, but good guac is made fresh with love. And taste, taste, taste as you add ingredients.
I like to first add some lime juice, then finely chopped green onion instead of regular onion, garlic, cilantro - lots of cilantro - then adding salt & fresh ground pepper to taste. Occasionally I might mix in some sour cream to lengthen it, but it’s kinda heresy. As are the tomatoes, IMHO.
This is SO true. I am also a Hass avocado person. If the avocados aren’t good, the dip won’t be. If they are good, the freshness of the other ingredients is the difference between really good, and freakin’ awesome.
I also recommend adding red pepper, black pepper, salt and garlic. So, basically, what everyone else said.
After eating some absolutely delicious guac recently I prodded the cook on the ingredients. They were as expected all the known essentials and I listened patiently as they rambled off until… “Worcestershire…”
You don’t need much, just a splash or two, but need it you do.
I think it’s heresy. In my mind, guacamole should have nothing chunkier than some finely diced garlic. Avocado, garlic, cumin, coriander, a touch of chili pepper, salt and plenty of lime juice. Heaven.
