Mexican staples

Around here, pretty much any Mexican recipe includes two staple condiments: guacamole and salsa fresca, also known as pico de gallo. I make these any time I make any other Latin American, Tex Mex, or Spanish meal. Admittedly, these recipes aren’t spicy, but diced jalapeños can be added to give either dish a kick of heat.



3 avocados, seeded, peeled, and mashed
1/2 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped fresh cilantro
1 clove garlic, minced

Combine all ingredients and let them marry for at least one hour before serving. To keep avocado from browning, use cling wrap to ensure an airtight seal.



Salsa Fresca/Pico de Gallo

6 roma tomatoes, diced
1/2 white onion, minced
3 tablespoons chopped fresh cilantro
1/2 lime, juiced
1 clove garlic, minced
1/2 tsp garlic powder
1/2 tsp ground cumin
Salt and ground black pepper to taste
Optional: 1 diced jalapeño

Combine all ingredients together in a bowl. Stir to combine. Refrigerate at least 3 hours before serving.

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