Celebrate National Guacamole Day and Mexican Independence Day with a few tasty dishes from Komali Contemporary Mexican Cuisine's head chef Geovanny Arrendondo.
Guacamole Topped with Pico de Gallo
¼ white onion
1 serrano pepper
3 jalapeño peppers
½ cup lime juice
Salt & black pepper to taste
Cut the avocados in half and remove the seeds. Score the inside of the avocados with a blunt
knife and scoop out the flesh with a spoon into a large bowl. Mash the avocados with a large fork.
In a blender, add the onion, serrano, jalapeño, and lime juice. Blend until fully liquefied.
Slowly pour ¼ of the liquid into the avocados and stir well; add a dash of salt and pepper. Taste
the guacamole, and continue adding liquid, salt, and pepper until you achieve the perfect level of
spiciness for your taste.
Top with homemade Pico de Gallo (recipe below).
For the Pico De Gallo:
5 Roma tomatoes, diced
1 small purple onion, diced
½ bunch of cilantro, chopped
1 jalapeño pepper, diced
Juice from 2 limes
Salt and pepper to taste
Combine all ingredients in a bowl and stir. Add salt and pepper to taste. Spoon over your freshmade
guacamole and enjoy!