Merry (Happy?) Christmas Eve! Today’s post is about another Eve–New Year’s Eve. Josh, Muffin, and I celebrate New Year’s Eve with family, friends, and sometimes neighbors–fiesta-style, complete with fireworks (and, hopefully, this year a pinata).
Josh is responsible for the fireworks and makes it a true extravaganza. Mortars all the way down to sparklers are on his shopping list. Sometimes, we have a bit of a misfire and sometimes it’s a bit cold, but it’s always fun and exciting.
Our menu never deviates by guest request. Early in our marriage, Josh and I tried a fajita recipe that uses both chicken and steak, a Spanish rice recipe, and a pico de gallo recipe–all from the site-formerly-known-as-Recipezaar (Food.com). Well, I adapted a pico recipe from that site. Today, I will share with you a recipe for guacamole and pico. The Spanish rice recipe was shared earlier in this series.
I will begin with the pico because I add a few spoonfuls of the pico to the guacamole.
Pico de Gallo
Adapted from Food.com
8 roma tomatoes, seeded and diced
1 bell pepper, diced
1/2 red onion, diced
12 stems’ worth of cilantro leaves, minced
1 teaspoon minced garlic
2 tablespoons lime juice
1/4 teaspoon kosher salt
Combine all ingredients. Chill several hours until ready to serve to allow for flavors to blend.
(Click on the above recipe page image to access the printable.)
Now, for the guacamole, I would complete the final prep pretty much tableside at serving time. I would, however, prepare the pico several hours before the guacamole so that the favors have melded and some juice has released (as you are going to be adding pico chunks and juice to the guacamole).
This batch of guacamole (pictured below) was prepared in the following manner:
3 ripe Haas avocados (one can be slightly less ripe than the others)
2-3 tablespoons pre-prepared pico de gallo
1 tablespoon pico de gallo liquid
additional lime juice for flavoring, if desired
1-2 tablespoons sour cream, optional
salt and pepper to taste
Begin by dicing one avocado (after dividing the avocado in half and removing the seed, of course). (I recommend using a spoon to remove the flesh from the skin.) Place the diced avocado in a medium-sized bowl. Mash the remaining two (the two ripest avocados of the three) avocados to a paste consistency. Add to the diced avocado. Add in pico de gallo and liquid. Stir ingredients together. Add sour cream, if desired. Taste. Add additional lime juice, salt, and pepper, if needed. Serve immediately to enjoy before oxidation.
As for the fajitas? That recipe will have to wait until New Year’s Day! 🙂
Merry Christmas, everyone!