Guacamole with Chunky Pico (Printable Version)
Creamy avocado combined with fresh chunky pico de gallo for a flavorful, fresh dip alternative.
# What You'll Need:
→ Guacamole Base
01 - 3 ripe avocados
02 - 2 tablespoons fresh lime juice (about 1 lime)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 small garlic clove, minced
06 - 2 tablespoons finely chopped fresh cilantro
→ Chunky Pico de Gallo
07 - 2 medium ripe tomatoes, diced
08 - 1/4 medium red onion, finely chopped
09 - 1 small jalapeño pepper, seeds removed and finely chopped
10 - 2 tablespoons fresh lime juice (about 1 lime)
11 - 2 tablespoons chopped fresh cilantro
12 - 1/4 teaspoon salt
# How To Make It:
01 - In a medium bowl, combine diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt. Toss gently and set aside for 10 minutes to allow flavors to meld.
02 - Halve and pit the avocados. Scoop flesh into a separate bowl and mash lightly with a fork, leaving some chunks for texture. Add lime juice, salt, pepper, minced garlic, and cilantro. Mix gently until combined.
03 - Spread guacamole in a serving bowl. Spoon chunky pico de gallo evenly over the top. Serve immediately with tortilla chips, veggie sticks, or as a topping for tacos and burritos.
# Expert Advice:
01 -
- The contrast between cool mashed avocado and bright chunky salsa creates layers of texture in every bite
- It comes together in under 20 minutes but tastes like something from a restaurant
- You can customize the heat level and still get that perfect balance every time
02 -
- Pressing plastic wrap directly against the surface of any leftover guacamole prevents it from turning brown
- The salt in the pico de gallo draws moisture out of the tomatoes, so drain excess liquid before serving if it gets too watery
03 -
- If your avocados are not quite ripe, place them in a brown paper bag with a banana for 24 hours
- A splash of olive oil drizzled over the top adds richness and creates a beautiful presentation