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Guacamole with Pico de Gallo

Updated: Wednesday, April 23 2014, 04:45 PM EDT
Servings: 4 cups

3 each Avocados, seeded, skinned, diced
3 medium Tomatoes, seeded & diced
2 each Limes, juiced
6 each Serrano Peppers, seeded, finely diced
1/2 bunch Cilantro, chopped
1 small White Onion, chopped fine
2 quarts Vegetable Oil
1 pkg. 8” Corn Tortillas
½ Tablespoon Kosher Salt

Combine the tomatoes, lime juice, serrano peppers, cilantro and the white onion in a non metallic bowl. Remove one cup of the Pico de Gallo and it set aside to serve.

Add the diced avocados to the bowl and mash them while combining them with the rest of the ingredients.  Cover and chill until your ready to serve.

In a deep pot or small fryer, heat frying oil to 350 degrees. Cut the tortillas into triangles.  In small batches, fry tortilla triangles until they’re crispy, then drain on a paper towel lined sheet pan and then sprinkle with salt.Guacamole with Pico de Gallo

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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
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