Guacamole Chunky Pico Gallo (Print Version)
Creamy avocado mash paired with fresh, chunky pico de gallo for a flavorful, fresh dip or topping option.
# What You'll Need:
→ Guacamole Base
01 - 3 ripe avocados
02 - 2 tablespoons fresh lime juice
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, finely chopped
10 - 2 tablespoons fresh lime juice
11 - 2 tablespoons chopped fresh cilantro
12 - 1/4 teaspoon salt
# How to Cook:
01 - Combine diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt in a medium bowl. Toss gently and set aside to allow flavors to meld.
02 - Halve and pit avocados. Scoop flesh into a separate bowl and mash lightly with a fork, leaving chunks for texture.
03 - Add lime juice, salt, pepper, minced garlic, and cilantro to mashed avocados. Mix gently until combined.
04 - Spread guacamole in serving bowl and spoon chunky pico de gallo evenly over top. Serve immediately with tortilla chips, vegetable sticks, or as topping for tacos and burritos.
# Expert Advice:
01 -
- The combination of cool creamy avocado against bright crisp tomatoes creates this perfect textural contrast that keeps everyone coming back for another chip
- You can prep everything ahead and assemble right before guests arrive, meaning less stress and more time actually hanging out with people
02 -
- Avocado oxidation starts the second you cut into them, so work quickly and keep that lime juice handy if you want it to look appetizing
- The pico de gallo releases water as it sits, which will make your guacamole soggy if you assemble this too far ahead
03 -
- For extra heat, add more jalapeño or a dash of hot sauce to the pico de gallo instead of the guacamole itself so guests can control their spice level
- Room temperature avocados mash more easily and incorporate the seasonings better than cold ones straight from the refrigerator