California Farm Pico de Gallo Avocado Mayo Sauce

Name: California Farm Pico de Gallo Avocado Mayo Sauce
Total time: 3600 s
Yield: 2 people
Cuisine: American
Ingredients: For the avocado mayo:; 1 Large half pound ripe avocado, stem on; 1 Fresh lime; 1 Clove mild elephant garlic; Delicious on tacos; For the greek yoghurt:; Cup full milk; 1/4 cup greek yoghurt; For the fresh pico de gallo sauce:; 2 Roma tomatoes; 1 jalapeno pepper; 1 shallot; Half cup fresh cilantro; Pinch salt

Hobby Horseman @HobbyHorseman

California, United States

Eliane from Brasil taught me an avocado substitute for mayo. It is deliciously refreshing and tangy. I mixed her avocado mayo with home made greek yoghurt to make a creamier base for fresh pico de gallo sauce, as a topping for quesadillas or burritos or tacos or tamales, and a dip for fajitas. This is the recipe I used.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

Overnight yoghurt, 1 hour prep

2 people

For the avocado mayo:
1Large half pound ripe avocado, stem on
1Fresh lime
1 Clovemild elephant garlic
Delicious on tacos
California Farm Tacos from scratch
For the greek yoghurt:
California Farm Greek Yoghurt and Bokashi Whey
Cupfull milk
1/4 cupgreek yoghurt
For the fresh pico de gallo sauce:
2Roma tomatoes
1jalapeno pepper
1shallot
Halfcup fresh cilantro
Pinchsalt
Equipment: food processor, cast iron saucepan, handheld thermometer
Cost: large avocado 75 cents, tomatoes 25 cents, jalapeno 25 cents, shallot 25 cents, lime 25 cents, milk 25 cents, $2 for the total

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Steps

Overnight yoghurt, 1 hour prep

1

Heat cup of full milk to 180F degrees in cast iron sauce pan to pasteurize, do not boil. Cool to 120F degrees, remove any milk skin, mix 1/4 cup greek yoghurt with 1/4 cup warm milk till smooth, add to warm milk. Let ferment overnight. Pour off whey in your garden fermenter.
2

Scoop out ripe flesh from avocado, put in food processor with juice of fresh lime and minced clove of mild elephant garlic. Make smooth puree the consistency of regular mayonaise. About 1 minute. Delicious on tacos, too.
3

Wash and slice lenghtwise in thin strips: 2 roma tomatoes, 1 deseeded jalapeno pepper, 1 peeled shallot, run through food processor, about 8 seconds.
Wash and chop half cup of fresh cilantro leaves, no stems, mix with chopped tomato, jalapeno and shallot. Mix with yoghurt.
4

Add equal amount of avocado mayonaise, mix and taste, ready to serve. Enjoy.
5

Plant avocado pit in window potting soil, or crush pit and immerse in boiling water to make tea.

Linked Recipes

California Farm Greek Yoghurt and Bokashi Whey

California Farm Tacos from scratch

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on January 15, 2023 23:05

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.