Guacamole with Chunky Pico

Summer in my apartment meant one thing: chips hitting ceramic bowls and the sharp snap of lime wedges. My roommate had perfected this layered guacamole situation, the kind where you get scoops of everything in one bite, and it became our go-to Friday night ritual. We would argue over who got to mash the avocados and whether jalapeño seeds were necessary (they were not). This recipe still reminds me of warm evenings on the balcony, good music playing, and the simple pleasure of something freshly made.

I once made this for a Super Bowl party and accidentally bought twice as many avocados as needed, which turned out to be the best mistake of the year. The bowl emptied in under fifteen minutes, and two people actually asked for the recipe on their way out the door. Now I always prep extra pico de gallo because the crunch of fresh tomatoes against that smooth guacamole is what makes people pause mid-conversation.

Ingredients

• 3 ripe avocados: They should yield slightly to gentle pressure, not rock hard or mushy
• 1 small lime, juiced: Fresh lime juice matters, bottled stuff lacks that bright pop
• 1/4 teaspoon sea salt: Enhances the avocado flavor without overwhelming
• 1/4 teaspoon ground black pepper: Adds a subtle warmth that balances the lime
• 1 small garlic clove, finely minced: Optional but adds a savory undertone
• 2 tablespoons fresh cilantro, finely chopped: Use stems and all for maximum flavor
• 2 medium ripe tomatoes, diced: Roma tomatoes work best, less watery than others
• 1/4 medium red onion, finely chopped: Soak in cold water for ten minutes to tame the bite
• 1 small jalapeño, seeded and minced: Leave some seeds if you want extra heat
• 2 tablespoons fresh cilantro, chopped: Fresh herbs make all the difference here
• 1 tablespoon lime juice: Brightens the pico de gallo and helps marinate the vegetables
• 1/4 teaspoon sea salt: Pulls moisture out of tomatoes for a juicier pico
• 1/8 teaspoon ground black pepper: A gentle background note

Instructions

Mash the avocados:

Scoop the flesh into a medium bowl and use a fork to mash until mostly smooth, leaving some chunks for texture.

Season the base:

Stir in lime juice, salt, pepper, garlic if using, and cilantro until just combined.

Make the pico de gallo:

In a separate bowl, toss together tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper.

Layer it up:

Spread the guacamole in a serving bowl and spoon the chunky pico de gallo evenly over the top.

Get it to the table:

Serve immediately with tortilla chips or vegetable sticks while everything is at its freshest.

Save

This dish became something more than food the night my sister called at midnight, stressed about a new job, and I talked her through making it over the phone. Now whenever she visits, we stand side by side at the counter, chopping and mashing, and it has turned into our thing.

Choosing the Perfect Avocados

I used to buy whatever avocados looked decent and hope for the best, but I learned that the right ones make or break this recipe. Gently press near the stem, it should give slightly without feeling mushy. If it is rock hard, it needs days on the counter, and if it yields everywhere, it is already too far gone.

Balancing the Heat

Every jalapeño brings its own personality to the party, and you will not know until you taste it. Start with half the pepper, taste the pico de gallo, and add more from there. Some are mild and sweet, others will clear your sinuses for hours.

Making It Your Own

This recipe welcomes all sorts of small tweaks depending on what you have on hand or what sounds good. A pinch of cumin adds warmth, smoked paprika brings depth, or even a tiny splash of hot sauce if you need more fire.

• Try adding a handful of corn kernels for sweetness
• A spoonful of sour cream mixed into the guacamole makes it extra creamy
• Chopped mango in the pico de gallo transforms it completely

Save

Grab some chips, get your hands messy, and share this with people who make you laugh while you eat. The bowls will be empty before you know it.

Recipe FAQs

→ How do I keep guacamole from browning quickly?

Pressing plastic wrap directly onto the surface of the guacamole helps prevent air exposure and slows browning. Adding lime juice also aids in preserving its vibrant color.

→ Can I adjust the spice level in the pico topping?

Yes, you can substitute jalapeño with serrano pepper for more heat or remove the seeds to reduce spiciness according to your preference.

→ What’s the best way to mash avocados for texture?

Mash with a fork until mostly smooth but leave some small chunks for added texture and a rustic feel.

→ Are there optional ingredients to enhance the flavor?

Adding a pinch of cumin or smoked paprika to the avocado mixture can introduce a smoky, earthy depth to the flavors.

→ What are ideal serving suggestions?

This dish pairs well with crunchy tortilla chips, fresh vegetable sticks, or alongside Mexican-inspired menus as a fresh side.