Pico de Gayo Salsa and Guacamole


Still haven’t decided on what to bring to the 4th of July potluck?  How about chips and restaurant-style salsa and/or guacamole?  Try my semi-homemade salsa recipe that’s delicious and so easy to make.  Although I use a canned salsa for this recipe, the fresh ingredients make it deliciously vibrant and earthy.  The canned salsa already has lots of flavor and heat, and adding the fresh goodness livens it up and gives the salsa wonderful texture.  You can use this salsa recipe to quickly whip up guacamole (see below).  We use this salsa to top off tacos, enchiladas, burritos – you name it.  Your friends and family will love it!  Note: you may want to double the recipe if you’re taking it to a party.

Semi-homemade Salsa

Makes about 2.5 cups of salsa


7 ounce can Herdez Salsa Casera Mexicana

1/2 cup cilantro, chopped

1/4 cup white onion, finely chopped

2 tablespoons of green onion, chopped

1/2 lime, juice

3 Roma tomatoes, diced

4 to 6 turns of freshly ground pepper

1/4 to 1/2 teaspoon of salt


In a bowl, mix together all the ingredients.  Season to taste.  Refrigerate for at least 30 minutes before serving.  Makes abour 2.5 cups of salsa.



If you want to make guacamole as well, you can easily make guacamole by mashing 3 ripe avocados together.  Add in about 3/4 cup to 1 cup of the salsa above, plus juice from 1/2 a lime.  Mix well, salt and pepper to taste, add sriracha sauce if you like it spicy, and viola!  It makes about 2 cups of guacamole.

I hope you enjoy these recipes and have a happy and safe 4th of July!

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Hello world!

Hello!  Welcome to My Eclectic Kitchen!

My passion for delicious food and entertaining has existed for as long as I can remember.  As the youngest of 6 daughters and an aunt to over a dozen nephews and nieces, I am often the caterer for birthday parties, baby showers, and just about all our family gatherings.  Although I’ve learned a ton about cooking from my family, friends, and the foodnetwork stars, this strong passion has inspired me to take my culinary knowledge to greater heights.  After about 10 years in the fields of accounting and real estate, I’ve decided to get a formal culinary arts education through the California School of Culinary Arts – Le Cordon Bleu in Los Angeles, California.  Along the way, I will share my thoughts, my recipes, and helpful tips to help those who are culinary challenged and to share with those who share the same enthusiasm for food.

Where did I get my inspiration?  How did my style evolve?  For 30 years I’ve been exposed to a number of food styles.  My influences come from my mother, my Grandpa Floyd, my boyfriend’s mother, my sisters’ mothers-in-laws, my friends, and some of my favorite food network stars.  They taught me how to work with different flavors and textures in American, Italian, Southern, Japanese, Filipino, Chinese, Korean, Iranian, and Mexican cuisine.  I’ve pulled flavors and ideas from each style to develop my own recipe repertoire, trying to keep things simple yet creative, fresh, flavorful, and delicious.  I’m hoping that my culinary education will take me to a whole new level in cooking.  It’s my goal to make food as memorable as the food I’ve enjoyed most at my favorite restaurants, and to share this pleasure with others.

This was my very first blog entry ever.  I hope you enjoyed it!

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