Guacamole with Chunky Pico (Printable Version)
Creamy avocado mix paired with tangy, chunky tomato and cilantro topping for a fresh flavorful dip.
# What You'll Need:
→ Guacamole
01 - 3 ripe avocados
02 - 1 small lime, juiced
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
05 - 1 small garlic clove, finely minced
06 - 2 tablespoons fresh cilantro, finely chopped
→ Chunky Pico de Gallo
07 - 2 medium ripe tomatoes, diced
08 - 1/4 medium red onion, finely chopped
09 - 1 small jalapeño, seeded and minced
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon lime juice
12 - 1/4 teaspoon sea salt
13 - 1/8 teaspoon ground black pepper
→ To Serve
14 - Tortilla chips or vegetable sticks
# How To Make It:
01 - Scoop the flesh from 3 ripe avocados into a medium bowl. Mash with a fork until mostly smooth while maintaining some chunks for texture.
02 - Add lime juice, sea salt, black pepper, minced garlic clove, and chopped cilantro to the mashed avocados. Stir gently until fully incorporated.
03 - In a separate bowl, combine diced tomatoes, finely chopped red onion, seeded minced jalapeño, chopped cilantro, lime juice, salt, and pepper. Toss gently to mix.
04 - Spread the seasoned guacamole in a serving bowl. Spoon the chunky pico de gallo evenly over the top as a topping layer.
05 - Present with tortilla chips or fresh vegetable sticks for dipping. Enjoy while fresh for optimal flavor and texture.
# Expert Advice:
01 -
- The textures work together perfectly, creamy against crisp, cool against bright
- People will ask you to bring this to every gathering, forever
02 -
- Press plastic wrap directly onto the guacamole surface if you need to make it ahead
- The pico de gallo can sit for thirty minutes, but the guacamole should be served right after mashing
03 -
- Save one avocado pit and tuck it into the guacamole if storing overnight, it helps prevent browning
- Use a potato masher instead of a fork if you want it smoother with less effort