Santa Barbara Guacamole
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| Mango Pico de Gallo |
By Corina
2 avocados
1 heirloom tomato
1/2 meyer lemon
Salt
Olive oil (when using Hass avocados, if they are dry)
Chop and mix together.
Additions suggested by Margaret: grapes, pears
Additions suggested by Charissa: black pepper, onion, jalapeño, lime
Mango Pico de Gallo
A recipe by https://melitastable.com/2020/05/10/top-10-ways-to-eat-pico-de-gallo/ and modified by Corina
Tomatoes
Avocado
Lime
Mango
Jalapeño or bell pepper
Sweet corn
Chili powder
Salt
Pico de Gallo Traditional
modified by Corina from https://cookieandkate.com/classic-pico-de-gallo-recipe/
Coriander
Onion / Zweibel
Lime / Limette
Salt / Salz
Cut into small pieces, mix in a bowl.
Schneiden alles in kleine stücke, in einem schussel alles mischen.
Restaurant Style Salsa
modified by Corina from Iowa Girl Eats
Put the following into a blender cup:
1 can diced tomatoes
1t sugar if the canned tomatoes don't have sugar
1 tiny tiny onion
1 jalapeño fresh (or use some that come in a jar)
1 lime (the juice)
1t salt
Optional: handful cilantro
Blend on low for 5-10 seconds until it looks the way you want it. Taste it and add more of any of the above to get the taste you want. Put in the fridge for 24 hours and it will taste even better.
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