Guacamole with Fresh Pico (Printable)
Creamy avocado dip topped with zesty pico de gallo, ideal for chips or tacos.
# What You'll Need:
→ Guacamole Base
01 - 3 ripe avocados, halved and pitted
02 - 1 lime, juiced (approximately 2 tablespoons)
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 small garlic clove, minced
06 - 2 tablespoons fresh cilantro, finely chopped
→ Pico de Gallo
07 - 2 medium ripe tomatoes, diced (about 1 cup)
08 - 1/4 small red onion, finely diced
09 - 1 jalapeño pepper, seeded and finely chopped
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon fresh lime juice
12 - 1/4 teaspoon sea salt
→ For Serving
13 - Tortilla chips, for serving
# How To Make It:
01 - In a small mixing bowl, combine the diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Stir thoroughly to incorporate all ingredients. Set aside at room temperature for at least 10 minutes to allow the flavors to meld together.
02 - Cut the avocados in half lengthwise and remove the pits. Scoop the flesh from the skins using a large spoon and transfer it to a medium mixing bowl.
03 - Add the lime juice, salt, pepper, minced garlic, and cilantro to the bowl with the avocados. Using a fork or potato masher, mash the ingredients together until creamy but still slightly chunky. Avoid over-mashing to maintain some texture.
04 - Transfer the guacamole to a serving bowl, creating a slight well in the center. Spoon the prepared pico de gallo evenly over the top of the guacamole. Serve immediately with tortilla chips for dipping.
# Expert Tips:
01 -
- The contrast between cool creamy avocado and bright fresh pico de gallo makes every bite exciting
- You can adjust the heat level and still get perfect results every single time
02 -
- Avocado oxidation starts within minutes of mashing, so keep the pit in the center if you need to hold it for a short time
- Mixing half the pico de gallo directly into the guacamole creates an integrated flavor while keeping some fresh on top for texture
03 -
- Place plastic wrap directly on the surface of leftover guacamole to prevent air exposure
- Use a molcajete if you want extra texture and that authentic rough mash