Recipe | Avocado Crema & Pico de Gallo

This week is going to be pretty interesting as far as posting goes. As most of you know we had a lovely Cinco de Mayo celebration last week, which consisted of Grilled Shrimp Taco’s but we made ALL of the fixings, as well. Don’t fret, I plan to give you all of the recipes but not in one post. Hehe. Today, we’ll start with the typical Mexican accompaniments, Avocado Crema & Pico de Gallo. 🙂

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Avocado Crema

Yield 1 cup

Ingredients; 

  • 1 avocado
  • 1/2 cup sour cream
  • 1/2 clove garlic, minced
  • 1 lime, juiced
  • A good pinch of coarse salt, and freshly cracked black pepper
  • 1 tsp pickled jalapeno juice, optional

Method;

In a food processor, pulse together all ingredients. Taste, and adjust seasoning as necessary. You want a smooth consistency. 

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Pico de Gallo

Yield 1 cup

Ingredients;

  • 1 vine-ripe tomato, small dice
  • 3 Tbsp red onion, minced
  • 1/2 clove garlic, minced
  • 1 small handful fresh cilantro, chopped finely
  • 1 lime, juiced
  • 1 tsp minced jalapeno, optional
  • A good pinch coarse salt, and freshly cracked black pepper

Method;

Combine ingredients in a bowl. Let sit for 10 minutes or so before digging in to allow the salt to draw out the tomatoes moisture and to let the flavours marry together. 

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My idea of spreading these out over the week, is so you can gear up for a Friday night Taco feast! Boy am I looking forward to it already! 

XO

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