MY 3-SIDES DISHES to use them as either SIDES, or in TACOS, or BURRITOS!

Today you are getting three of my side recipes that can be used independently or combined in your dishes. They are Pico de Gallo, Guacamole and Pickled Purple Yautia (Malanga)
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TOMORROW, I WILL POST MY RECIPE TO USE THESE 3-SIDES.
 
Category:  SIDES
Approx. Prep and Cook Time:  45 Minutes to 1 hour         
Approximate Cost:    $10.50 or $3.50 per side dish
Difficulty Level:  Intermediate to advanced
Allergens, Other:  Gluten Free   __X__   Vegetarian __X__ 
Servings: 2+
 
SIDE #1: PICO DE GALLO – INGREDIENTS ($2.65)
1 large Roma tomato (.50)
½ small red onion (.30)
2 large garlic cloves (.25)
1 med. size lemon for its juice (.50)
1 cup of chopped cilantro (.40)
1 small Jalapeno (Optional, I did not use it today) (.30)
2 to 3 tbsp. Angie’s basting olive oil (.30)
1 tsp. Adobo Goya (or your favorite seasoning) (.10)
PICO DE GALLO DIRECTIONS
Rinse and pat dry the tomato and cilantro and jalapeno if you are using it.
Chop tomatoes and onion
Peel and finely mince the garlic cloves.
Slice jalapenos lengthwise, scrape out the seeds, membrane and chop.
Chop the cilantro discard the stems if you like.
Toss all the ingredients in a large bowl, squeeze lime juice over and season with Adobo (or my dry seasoning) and basting olive oil (or salt and ground black pepper to taste).
 
SIDE #2: GUACAMOLE – INGREDIENTS (3.40)
1 large Roma tomato, (rinsed, pat dry, chopped) (.50)
½ small red onion (peeled, chopped) (.30)
2 large garlic cloves (smashed, peeled, minced) (.25)
1 cup of chopped cilantro (rinsed, pat dry, chopped) (.40)
2 tbsp. Angie’s basting olive oil (.20)
1 large avocado (rinsed, pat dry, peeled and cubed ($1.25)
1 small size lemon for its juice (rinsed, pat dry cut in half for the juice) (.40)
1 tsp. Lemon Pepper seasoning (or to taste) (.10)
GUACAMOLE DIRECTIONS
Follow the instructions given under the ingredients list above. In a med size container, add all the drained/rinsed/chopped/ minced ingredients. You can also add, if you like, a seeded and finely chopped small jalapeño. Taste the guacamole and adjust with more lemon pepper or lemon juice. If you are not using it immediately, cover it and refrigerate.
 
SIDE #3: PICKLED PURPLE YAUTIA EN ESCABECHE ($4.45)
(ALSO KNOWN AS MALANGA or TARO ROOT)
INGREDIENTS
1 large Purple Yautía (Malanga) (peeled, rinsed, cut up into 1” or less cubes (1.50)
½ small red onion (peeled, sliced) (.30)
7 garlic cloves, (peeled and chopped) (.50)
2 tbsp. Goya Salad Olives (drained) (.40)
1 tsp. of peppercorns (.10) 
2 roasted red bell peppers, drained and lightly chopped (.50)
2 Bay leaves (0)
1 ½ c. Angie’s basting olive oil (.80)
¼ to 1/3 c. of vinegar (either white or apple cider) (.25)
Adobo Goya to-taste (or your favorite seasoning) (.10)
PICKLED PURPLE YAUTIA EN ESCABECHE DIRECTIONS
Boil the Yautia/Taro root cubes in salted water just until tender but not mushed, drain and set aside.
In a skillet, with 1 tbsp. of my basting olive oil, sauté the onion lightly, then add the garlic and sauté briefly.
Now add the Goya Salad Olives, peppercorns, roasted red bell peppers, Bay leave, my basting olive oi, the vinegar (either white or apple cider) and Adobo Goya to-taste (or your favorite seasoning).
Simmer for about 5 minutes and then add the Yautia/Taro root cubes and mix well. I usually allow it to site for about 30 minutes to increase the flavors, or overnight then serve it warm or cold.
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil
Angie’s Homemade Pesto   http://www.angieslifehacks.com/cuisine/angies-homemade-basil-pesto-sauce