If you didn’t already have too many margaritas this past weekend (to celebrate Cinco de Mayo of course) and you’re interested in making a Tex-Mex themed meal this week, try the pico de gallo recipe below, plus this guacamole recipe, too. These recipes from Kyle Frazier, originally published in our November 2005 “What’s Cooking” column, will be perfect appetizers for a celebratory meal or just for any weeknight.
Consider making the dips in conjunction with this fajita recipe and you’re set.
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Guacamole
3-4 small Haas avocados
1/2 cup Pico de Gallo
Tony Chachere’s seasoning
Black pepper
Slice avocados in half and squeeze each half from its skin into a bowl.
Add pico de gallo mixture and mix together.
Add Tony Chachere’s seasoning and pepper to taste.
Serve immediately.