Chipotle's Corn Salsa, Pico de Gallo and Guac

Serves 1
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Directions

  1. 1Start by making the Pico de Gallo by adding diced tomatoes to a bowl.
  2. 2Add red onion to the bowl.
  3. 3Add cilantro to the bowl.
  4. 4Squeeze lemon and lime juice into the bowl.
  5. 5Add a bit of jalapeño to the bowl.
  6. 6Add salt to the bowl.
  7. 7Mix all the ingredients for the Pico de Gallo together.
  8. 8Transfer the Pico de Gallo to a serving bowl.
  9. 9For the corn salsa, add frozen white corn to the same bowl.
  10. 10Add roasted and diced poblano pepper to the corn.
  11. 11Add red onion to the corn mixture.
  12. 12Add cilantro to the corn mixture.
  13. 13Squeeze lemon and lime juice into the corn mixture.
  14. 14Add jalapeños to the corn mixture.
  15. 15Add salt to the corn mixture.
  16. 16Mix the corn salsa ingredients together.
  17. 17Transfer the corn salsa to a serving bowl.
  18. 18For the guacamole, add peeled and deseeded avocados to the same bowl.
  19. 19Mash the avocados using a whisk.
  20. 20Add salt to the mashed avocado.
  21. 21Add yellow onion (or red onion if available) to the guacamole.
  22. 22Add cilantro to the guacamole.
  23. 23Add jalapeño to the guacamole.
  24. 24Squeeze lemon and lime juice into the guacamole.
  25. 25Add garlic powder to the guacamole.
  26. 26Mix all the guacamole ingredients thoroughly.
  27. 27Transfer the finished guacamole to a serving bowl.

Ingredients

  • 2 cups diced tomatoes
  • 0.5 cup red onion
  • 0.5 cup chopped cilantro
  • 1 tbs diced jalapeño
  • 0.5 lemon lemon juiced
  • 1 lime lime juiced
  • 1 tsp salt
  • 3 cups frozen white corn
  • 1 poblano pepper roasted and diced
  • 2 tbs jalapeño diced
  • 0.5 cup cilantro
  • 0.5 cup red onion
  • 1 lemon lemon juiced
  • 2 limes limes juiced
  • 1 tsp salt
  • 5 ripe avocados
  • 0.5 cup red onion diced
  • 0.5 cup chopped cilantro
  • 1 tbs jalapeño
  • 1 lemon lemon juiced
  • 2 limes limes juiced
  • 1 tsp salt
  • garlic powder
  • yellow onion

Equipment

bowllemon/lime squeezerspoonwhiskspatula

Tips

  • Prep ingredients ahead of time to save time, as many of the base ingredients are the same for all three recipes.
  • For the corn salsa, use unsweetened white corn; it can be kept frozen as it will defrost by the time it's ready to serve.
  • For the guacamole, the creator added garlic powder, which is not done at Chipotle but adds to the flavor.
Chipotle's Corn Salsa, Pico de Gallo and Guac | Clip Recipe