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Guacamole + pico de gallo = this delish condiment-dip .

Try it on Rach’s Chorizo and Butternut Tacos.


  • 2 limes
  • 1/2 red onion, finely chopped
  • 2 garlic cloves, grated or finely chopped
  • 1 large or 2 small jalapeño peppers, seeded and finely chopped
  • Salt
  • 1 teaspoon ground cumin
  • 1 teaspoon cayenne pepper sauce (Rach's go-to is Frank's RedHot)
  • 3 plum or vine tomatoes, seeded and chopped
  • 2 avocados, pits removed and scooped from skin
  • A small handful of cilantro or parsley, chopped
  • 2 scallions, chopped


Serves: 4


To a bowl, add the juice of 2 limes, the onion, garlic, and jalapeno peppers and let stand 5-10 minutes. Add cumin, cayenne sauce, tomatoes, avocados, cilantro or parsley and mash up, then adjust salt. Transfer to serving bowl and top with scallions.