Guacamole, Sour Cream, Pico De Gallo And Pickle Jalapenos Recipe
Make Guacamole, Sour Cream, Pico De Gallo And Pickle Jalapenos Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Guacamole
Sour Cream
Pico de Gallo
Pickle Jalapeños
Method
Guacamole
- 1
Prepare the Avocados
Cut the ripe avocados in half, remove the pit, and scoop the flesh into a mixing bowl.
- 2
Mash the Avocados
Using a fork or a potato masher, mash the avocados to your desired level of creaminess.
- 3
Add Lime Juice
Pour in the lime juice and mix well to prevent browning.
- 4
- 5
Season
Sprinkle in the salt and mix until all ingredients are well incorporated.
Sour Cream
- 6
Combine Ingredients
In a bowl, combine the sour cream, lime juice, and salt.
- 7
Mix Well
Stir until the mixture is smooth and well combined.
Pico de Gallo
- 8
- 9
Combine in a Bowl
In a mixing bowl, combine the diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt.
- 10
Mix Well
Stir gently to combine all ingredients and let it sit for 10 minutes for flavors to meld.
Pickle Jalapeños
- 11
Prepare the Jalapeños
Slice the jalapeño peppers into rings, ensuring to remove the seeds if you prefer less heat.
- 12
- 13
Pickle the Jalapeños
Once boiling, add the sliced jalapeños to the saucepan and let them simmer for 5-7 minutes.
- 14
Cool and Store
Remove from heat and let cool before transferring to a jar. Refrigerate for at least 24 hours before use.
