Cooking With Chef Chan

Okay my husband loves Mexican or should I say  "MY Mexican" so everytime we have Mexican he wants guacomole and Pico de Gallo. Pico de gallo is fresh salsa. He loves it. I guarantee you will too.   Pico De Gallo: 1 jalepeno (remove seeds and white membrane. all you want is the green. The heat lives in the stem and the seeds) 1 lb of roma tomatoes (diced) 1/4 cup of red onions 1 fresh garlic clove finely chopped 2 teaspoons of extra virgin olive oil 1 tablespoon of chopped cilantro zest the lime (just the green no white) 1/2 of fresh lime juice season with salt and pepper Combine all ingredients in mixing bowl. Let sit n refrigerator for about 30 mins. The longer the better   Guacomole: 2 avocados (make sure the skin is soft NOT FIRM to the touch) 1 roma tomato (remove seeds. you just want it for color) 1/2 of fresh lime juice (You can use the otherhalf of the lime for this recipe as well) salt and pepper 1 teaspoon of extra virgin olive oil 1 fresh garlic clove finely chopped   First: cut you avocado in half there is a seed in there so be careful. Twist so you can seperate. Using the middle of your knife and put it in the seed twist n it should pop out. Remove the avocado with a spoon. Once finished IMMEDIATELY squeese the lime juice over the avocados because it will turn brown because it 's being exposed to oxygen.  Second: Take a fork and mash up. Personally I like mine where I can kinda see the ingredients. If you like it like mashed potatoes do how you want it. Third: Add the remaining of the ingredients and combine set in frig.   There's are two special tool I would like for you to get to zest the lime and get all the juice out. They are called a reamer and a microplane. there are pics attached.