Two Mind-blowing Mexican Style Condiments!

Mouthwatering Pico de Gallo and Guacamole

These gorgeous tangy vegan Mexican condiments add a whole other series of flavour levels to your burritos and other Mexican-inspired dishes! Also great with tortilla chips, on tofu scrambles at breakfast time, and whatever else you can dream up! I always pair them with a cooling, creamy Cashew Sour Cream.

What's cool about making both of these at once is that they use many of the same ingredients.

---

Pico de Gallo - what you need!

• 2 medium very ripe tomatoes
• 1/4 red onion or 2-3 chopped scallions
• 1/4 chopped jalapeño chile (seeds removed), to taste
• Juice of one half lime (or to taste - lemon juice will work too)
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• Oregano, to taste
• Cumin, to taste

Make it!

Chop everything with a knife or very minimally with a food processor. Add spices, mix together and serve!

---

Guacamole - what you need!

• 1 very ripe avocado
• 1/4 red onion or 2 chopped scallions
• 2 cloves fresh garlic, chopped fine or pressed
• 1-2 tablespoons fresh cilantro (optional)
• 1 tsp fresh lime juice (lemon juice works too)
• Salt and pepper to taste

Cut the avocados in half lengthwise and remove the seed with this cool trick that I learned from watching a prep chef in a Mexican taqueria in San Francisco (video below), but be careful with that knife! Scoop the deliciousness into a bowl with a large spoon.

Make it!

Mash the avocados roughly with a fork. Add all of the other ingredients, tasting constantly to make it the way you like it. The lime or lemon juice will help keep the guacamole from going brown, so be sure to add it early. Some people add tomatoes to their guacamole but I like it without, especially if I am serving with Pico de Gallo.

Pictured: homemade Vegan Bean Burritos with Pico de Gallo, Guacamole, and Cashew Sour Cream. MMMMMMMM!