Guacamole and Pico de Gallo

I haven't eaten much guacamole.  I've always avoided buying it because it is so high in fat.  It's good fat but I know once I start eating it I won't be able to stop.  I thought some would go great with the Spicy Bean Burritos.  I searched online and settled on a recipe I found at The Pioneer Woman.  Most guacamole I've seen have been a smooth paste.  This one was more chunky and had tomato and onions in it.  The Pioneer Woman's recipes so far have turned out really good so I thought I would give it a try and I'm glad I did.  The recipe is to make Pico de Gallo (which really is Kuchumbar) and mix it with avocado.  You can also eat both of these with some nachos.

I basically followed the recipe but scaled it down since it was only for 2 people.  I added less lime juice than the original recipe.  If you want it spicy leave the seeds in the jalapeno.

Guacamole and Pico de Gallo
Adapted from The Pioneer Woman
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Pico de Gallo
2 Roma tomatoes
1/4 small onion
2 whole Jalapeno Peppers, seeded
Cilantro
Lime Juice
Salt

Guacamole
1 whole avocado
Pico de Gallo
Lime Juice
Salt

For the Pico de Gallo, chop up the tomatoes, onion and jalapeno into a small dice.  Add cilantro, lime juice and salt to taste.

For the guacamole, slice the avocado in half and remove the pit.  With a spoon scrape out the green flesh and put in a bowl.  Mash with a fork.  Add salt to taste.  Mix in desired amount of Pico de Gallo.  Add more lime juice if desired.  Mix and enjoy!