This recipe is for a refreshing, tasty, flavorful and delicious Guacamole & Pico De Gallo Tartare. This tartare only requires a few easy ingredients and about 10 minutes to make. Serve it for lunch or as an appetizer, starter, side dish or include it in a sharing dinner. It is both vegan & gluten, grain free.
Guacamole and Pico De Gallo might be the two most known dishes from the Mexican kitchen along with tacos. And who doesn’t love a good guacamole and Pico De Gallo, or Salsa Fresca as it’s also called?! I know I do. They’re fresh, flavorful, cooling and absolutely delicious. I guess we’ve all had guacamole and Salsa Fresca along with some crunchy nachos? This is a fun and delicious dish that combines these two in a tartare. This tartare is great to serve both for lunch, as an appetizer, starter, side dish or to include in a sharing dinner or buffet. Classic guacamole and Pico De Gallo are more chunky than this tartare, having pieces of cilantro, chili and onion in it. But I wanted to make a tartar that still tastes just like guacamole and Pico De Gallo but that also holds well together. Therefore instead of making it the classic way with chopped and minced ingredients I added the chili, yellow onion, cilantro, lime juice/serrano pepper, cilantro, lime juice to a high speed blender to make a smooth mixture that I afterwards combined with avocado/tomatoes and red onion. This makes the tartare flavorful, including all classic ingredients, prevents it from falling apart, with a smoother texture and easier to eat.
A few tips:
- Use juicy and sweet tomatoes, not the bland ones that are tasteless.
- Preferably use a medium ripe avocado.
- I prefer to deseed my tomatoes to prevent the Pico De Gallo from becoming too watery and wet.
- The amount of chili/serrano/jalapeno pepper can be adjusted according to taste.
- If you don’t have or can’t find serrano or jalapeños pepper you can sub them for regular green or red chili.
- Prepare the Pico De Gallo first and preferably let it rest for a while in the fridge. This will make it soak up the flavors, but also separate the water from the tomatoes so that the tartar doesn’t become too wet. So when you take it out from the fridge remove excess water from the bowl.
- The guacamole should not be prepared too long time in advance.
- As mentioned above, I mixed the seasoning (onion, cilantro, lime, chili) in a high speed blender to make a smoother tartare that holds together better than when you make one with large chunks in it. The taste and texture is not exactly the same as the originals due to this, but they still have all the flavors from the original recipes. But you can of course also make the guacamole and Pico De Gallo the classic way with chunks of onion, cilantro and chili in it.
Ingredients for this Guacamole & Pico De Gallo Tartare:
- Red chili
- Yellow onion
- Sea salt
- Cherry tomatoes
- Serrano /jalapeño pepper (or green/red chili)
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Guacamole & Pico De Gallo Tartare (Vegan, Gluten & Grain Free)
For the guacamole layer
- 1 Avocado pitted and peeled
- 1/3-1/2 Red chili minced
- 1/4-1/2 small Yellow onion finely chopped
- 1-2 tbsp Cilantro leaves chopped
- 1 Lime juiced
- Sea salt, to taste
For the pico de gallo
- 10-15 Cherry tomatoes deseeded and finely diced
- 1/2 small Red onion finely chopped
- 1/2-1 Serrano/Jalapeno pepper (regular red or green chili works as well) minced
- 1-2 Cilantro leaves chopped
- 1/2 Lime juiced
- Sea salt, to taste
- Nacho chips (Gluten & Grain Free)
- Add minced Serrano/jalapeno/chili, chopped cilantro and lime juice to a high speed blender and mix until smooth.
- Deseed and cut the tomatoes into small pieces, chop the red onion.
- Combine the tomatoes and red onion (leave about 1/2-1 tablespoon for topping) with the lime chili mixture in a bowl. Season with salt and check the taste. Place in the fridge while you prepare the guacamole (preferably at least 10 minutes). Remove the excess water from the bowl before you assemble the tartar to prevent it from turning out too wet.
- Next add the minced red chili, chopped yellow onion, cilantro and lime to the high speed blender and mix until smooth.
- Assembly the tartare by placing half of the avocado mixture at the bottom of a plate using a round mold, making sure it gets a circulare form and stays in place. Gently push the avocado down to make sure it sits. Place the rest of the avocado in a seperate mold on a seperate plate.
- Next divide the Pico De Gallo between the two molds, pressing down gently. Top with the red onion that you have set aside and serve with nachos.