Guacamole with Chunky Pico

The first time I made this for a summer party, I literally had to make a second batch because people kept hovering around the bowl with chips in hand. Something about that fresh pico de gallo sitting on top of creamy guacamole makes it completely irresistible.

I learned the hard way that mashing avocados completely smooth is actually a mistake when you are going for that rustic texture. Now I leave intentional chunks and fold everything together gently instead of going at it with a potato masher.

Ingredients

• Ripe avocados: They should yield slightly to gentle pressure but not feel mushy or have dark sunken spots
• Fresh lime juice: This is what prevents oxidation and adds that bright punch that cuts through the richness
• Ripe tomatoes: Look for ones that feel heavy for their size with a slight give when you press them
• Red onion: Soaking the chopped onion in cold water for 10 minutes tames the sharpness if you prefer it milder
• Fresh cilantro: The tender stems actually have more flavor than the leaves so do not be afraid to include them
• Jalapeño pepper: Removing the membranes along with the seeds helps control the heat level

Instructions

Prepare the Pico de Gallo:

Toss diced tomatoes, red onion, jalapeño, lime juice, cilantro and salt in a medium bowl. Let it sit while you make the guacamole so the flavors have time to mingle.

Mash the Avocados:

Scoop the flesh from halved and pitted avocados into a separate bowl. Use a fork to mash lightly, leaving some chunks for texture, then fold in lime juice, salt, pepper, garlic and cilantro.

Assemble the Layers:

Spread the guacamole in your serving bowl and spoon all that glorious chunky pico de gallo evenly over the top like a colorful blanket.

Serve Immediately:

Set it out with plenty of tortilla chips and watch it disappear, or use it as a topping for tacos, burritos or grilled fish.

Save

This recipe became my go-to for potlucks after my friend Maria asked for the recipe three separate times. Now whenever there is a gathering I get a text asking if I am bringing the green stuff.

Making It Ahead

You can prepare the pico de gallo several hours in advance and keep it refrigerated, but wait to mash the avocados until right before serving. The lime juice helps, but guacamole is always best fresh.

Serving Ideas

Beyond chips, try spooning this over grilled chicken, scrambled eggs or even a baked potato. It also makes an incredible topping for burger night instead of the usual condiments.

Perfecting Your Technique

Using a sharp knife and cutting board that will not slip makes all the difference when dicing tomatoes and onion safely. A damp paper towel underneath your cutting board keeps it steady.

• Room temperature avocados mash more easily than cold ones
• Taste both components before assembling so you can adjust the seasoning
• Leave the avocado pit in any leftover guacamole to help slow browning

Save

There is something magical about watching guests discover that first bite of creamy meets crunchy meets bright. That is the moment this simple dip becomes a party memory.

Recipe FAQs

→ How do I keep the avocado from browning?

Press plastic wrap directly onto the guacamole surface before refrigerating to slow oxidation and keep it fresh.

→ Can I adjust the spiciness of the pico de gallo?

Yes, adding more jalapeño or a dash of hot sauce will increase the heat level to your preference.

→ What can I substitute for red onion in the salsa?

White or yellow onions can be used as alternatives to provide different flavor nuances.

→ Is this suitable for gluten-free diets?

Yes, all ingredients are naturally gluten-free, but check accompanying chips or sides for gluten if serving together.

→ What tools are needed for preparation?

A chef's knife, cutting board, mixing bowls, and a fork or masher are sufficient to prepare this dish easily.