- 1 small-ish onion to every 5 tomatoes
- 1 fat (or two small) cloves of garlic
- A chili pepper
- Juice from 1 lime
- Fresh cilantro
- Salt & pepper to taste -- don't oversalt of course, but you might need more than you think!
Cube up the onions & maters. Tinily chop the garlic & chili pepper. Loosely hack at the cilantro (it looks pretty when some of the leaves are still fanning out in there). Mix it all in a bowl and add lime juice, salt, & little bit o' pepper. A little liquid floating around is okay, because you want to let it sit a few hours -- or overnight in the fridge -- so that the acid from the tomatoes and lime juice can sort of soften the onions and melt the flavors together (otherwise you just get tomato-onion salad).
For the guac: scoop out and mash up at least 3 avos (otherwise you WILL run out, because we always do!) and mix in some salt. Add a heaping spoonful of pico and mix a bit more. Taste; add more pico if needed.
If served with fajitas: don't forget to dribble some leftover lime juice in the sour cream.
Oh yes! And don't forget a chile or two, depending on how spicy you want it. :)
ReplyDeleteI was gonna ask about the chiles! :) I thought maybe you left them out for ze Germans.. hihi.
ReplyDeleteHaha! I just went back and edited the post for chilean goodness. Scarfscarf!
ReplyDelete(Although, yes: if you are cooking for Germans, go easy on the hot stuff. Cute little central-European tastebuds are tender!)
ReplyDelete