I found these two recipes on Epicurious.com and took them to a Christmas party this past weekend. They were not only a hit, but I can honestly say there’s nothing in either recipe that’s bad for you. With the guacamole I added too much water when using the food processor so it was much creamier than I had planned. But, it was good none-the-less. Enjoy!
Pico de Gallo
1/2 medium white onion, diced
2 cups diced tomatoes
1/4 cup chopped fresh cilantro
1 tablespoon minced jalapeño (optional)
Place 1 cup cold water and 2 ice cubes in a medium bowl. Add onion; stir, then discard ice; drain well. Transfer to a medium bowl. Add tomatoes, cilantro, and jalapeño, if desired. Season with salt.
2 ripe California avocados (1 pound total), quartered, pitted, and peeled
1/2 cup chopped fresh cilantro
1/2 cup minced white onion
1 fresh serrano chile including seeds, minced
2 teaspoons fresh lime juice, or to taste
1 1/2 teaspoons kosher salt, or to taste
3/4 to 1 cup cold water
Mash together all ingredients in a bowl with a fork until smooth, using enough water for desired consistency. For a smoother dip, puréei n a blender.
Guacamole can be made 1 hour ahead and chilled, its surface covered with plastic wrap.