Dip Trio: Guacamole, Black Bean Salsa And Drunken Pico De Gallo

Serves: 3

Cody DuBuque

1 January 1970

Based on User reviews:

57

Spice

49

Sweetness

56

Sourness

40

mins

Prep time (avg)

3.9

Difficulty

Ingredients:

2

Avocados (ripe haas)

1

Lime (juice of)

1 cup

Red Onion (small diced)

2 tbsps

Cilantro (chopped fresh)

1

Salt

1

Black Pepper (to taste)

1 can

Black Bean (drained and rinsed well)

5

Plum Tomatoes (cored, seeded and finely diced)

1

Red Bell Pepper (diced)

1

Green Bell Pepper (diced)

1 cup

White Onion (finely diced)

2

Garlic Cloves (minced)

1 tsps

Ground Cumin

1 tbsps

Olive Oil

1 tbsps

Lime Juice

1 tbsps

Tequila (optional)

Directions:

1

For the Guacamole: Halve avocados, remove pits and scoop each half out of the skin with a metal soup spoon

2

Set up a wire rack over a mixing bowl

3

Press each avocado half down through the wire rack into the bowl, dicing it

4

Add remaining ingredients to avocado and gently mix it all together

5

Try not to make the avocado smooth from the mixing

6

For the salsa: Heat oil in a saute pan

7

Add onions and saute for 2 minutes

8

Add garlic and bell peppers and saute until soft and fragrant

9

Add tomatoes and cumin and cook for 1 minute

10

Turn off heat and stir in black beans and cilantro

11

Season to taste with salt and pepper

12

For the Pico de Gallo: Combine all ingredients in a medium mixing bowl

13

Cover and set aside to let flavors meld together