Ingredients with Measurements:
- 4 ripe avocados
- 1 cup of diced tomatoes
- 1/2 cup of diced red onion
- 1/4 cup of chopped cilantro
- 1 jalapeño pepper, seeded and minced
- 2 tablespoons of lime juice
- Salt and pepper to taste
Special equipment needed:
- A sharp knife
- A spoon
- A mixing bowl
Step-by-step instructions:
1. Cut the avocados in half lengthwise and remove the pits.
2. Scoop out some of the flesh from each avocado half with a spoon, creating a small well in the center.
3. In a mixing bowl, combine the diced tomatoes, red onion, cilantro, jalapeño pepper, lime juice, salt, and pepper.
4. Mix well until all ingredients are evenly distributed.
5. Spoon the pico de gallo mixture into the well of each avocado half, filling it to the top.
6. Serve immediately or chill in the refrigerator until ready to serve.
Time:
Preparation time: 15 minutes
Cooking time: 0 minutes
Temperature:
Serve chilled or at room temperature.
Serving size:
This recipe serves 8 people, with each person getting half an avocado.
Nutritional information:
Each serving contains approximately 170 calories, 15 grams of fat, 10 grams of carbohydrates, and 3 grams of protein.
Substitutions for ingredients:
- If you don't have fresh tomatoes, you can use canned diced tomatoes instead.
- If you don't have red onion, you can use white onion or shallots instead.
- If you don't have cilantro, you can use parsley or basil instead.
- If you don't have jalapeño pepper, you can use any other type of chili pepper.
Variations:
- Add diced mango or pineapple to the pico de gallo mixture for a sweet and spicy twist.
- Top each stuffed avocado with crumbled feta cheese or queso fresco for added flavor.
- Use the pico de gallo mixture as a topping for grilled chicken or fish.
Tips and tricks:
- Choose ripe avocados that are slightly soft to the touch but not mushy.
- To prevent the avocados from turning brown, brush a little bit of lime juice on the exposed flesh before filling them with the pico de gallo mixture.
- If you want to make this recipe ahead of time, prepare the pico de gallo mixture and store it in an airtight container in the refrigerator. When you're ready to serve, simply scoop the mixture into the avocado halves.
Storage instructions:
Store any leftover stuffed avocados in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This recipe is best served cold, so there's no need to reheat it.
Presentation ideas:
Arrange the stuffed avocado halves on a platter and garnish with additional cilantro leaves or lime wedges.
Garnishes:
- Fresh cilantro leaves
- Lime wedges
- Crumbled feta cheese or queso fresco
Pairings:
- Serve with tortilla chips or pita bread for dipping.
- Pair with a refreshing margarita or cold beer.
Suggested side dishes:
- Mexican rice
- Black beans
- Grilled corn on the cob
Troubleshooting advice:
- If the avocados are too ripe, they may be difficult to scoop out without breaking. In this case, simply use a spoon to scoop out as much flesh as you can without damaging the skin.
- If the pico de gallo mixture is too spicy, you can tone down the heat by adding more diced tomatoes or omitting the jalapeño pepper altogether.
Food safety advice:
- Make sure to wash all produce thoroughly before using.
- Store any leftovers in the refrigerator and discard after 2 days.
Food history:
Pico de gallo is a traditional Mexican salsa made with fresh tomatoes, onions, and chili peppers. It's often served as a topping for tacos, burritos, and other Mexican dishes.
Flavor profiles:
This recipe is fresh, tangy, and slightly spicy, with a creamy and rich avocado base.
Serving suggestions:
Serve these stuffed avocados as a light and refreshing appetizer or snack.
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Region: Mexican