Guacamole and Pico de Galo

They go hand in hand.  Pico de Galo (peck of the rooster), or fresh salsa, is, once again, one of the simple dishes that lets fresh ingredients speak for themselves.  And guacamole… You could probably put guacamole on anything and it would taste good.  As a dip, condiment, spread- whatever, it’s good stuff.

Looking at pre-made salsas and guacamole, I tend to think the ‘normal’ production, run-of-the-mill products are somewhat salty and fatty.  Additives that increase shelf life and of course flavor:  Fat and salt.  Don’t get me started, but as a diabetic and distance runner, health nut, etc etc, I prefer to keep my food a little more on the healthy side.

Both pico de galo and guacamole are very simple.  I try to keep them as authentic as possible and by no means are these ‘my’ recipes.  They are just the recipes I love and want to share.

Pico de Galo

prep time: 10 min
makes  portions


4 ripe tomatoes, cut into medium dice, seeds removed
1/2 red onion, small dice
4 red radishes, thin cut
1/2 bunch cilantro, rough chop
juice of 2-3 limes
kosher salt
black pepper
2 jalapeno chiles, seeds removed, small dice


Mix everything, adjust seasoning with salt, pepper and lime juice.  Cover and refrigerate until ready to use.


prep time: 10 min
makes 4 portions


3 ripe hass avocadoes
1/4 cup of pica de gallo
1/4 bunch cilantro, rough chop
juice of 2-3 limes
1 tsp chile powder
kosher salt


Remove seed and skin of avocado and place in a mixing bowl.  Sprinkle with kosher salt and juice of 1 lime. With a heavy wire whisk or a fork, begin mashing and working the avocado into a paste (I like mine to still have a little chunk to it).  Add all other ingredients and continue to work.  Re-season with salt and lime juice. Cover tightly and refrigerate.

Serve these with any of your favorite Mexican dishes, or by themselves, you’re sure not to miss.

Sometimes simple is better.


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