Guacamole with Fresh Pico

The first time I made this for a Tuesday night taco dinner, my roommate literally stopped mid-sentence and said "what did you PUT in this?" The pico on top changes everything. It's not just guacamole anymore.

Last summer I brought this to a backyard BBQ and people hovered around the bowl like it contained gold. Three friends asked for the recipe before they even finished their first serving.

Ingredients

• 3 ripe avocados: Give them a gentle squeeze near the stem. If there is slight yield, they are perfect. Rock hard ones will not mash properly.
• 1 lime juiced: Fresh citrus juice keeps the avocado vibrant green and adds essential acid balance.
• 1/4 teaspoon sea salt: Enhances natural avocado flavors. Start here and adjust after tasting.
• 1/4 teaspoon freshly ground black pepper: Adds subtle warmth without overpowering fresh ingredients.
• 1 small garlic clove minced: Optional but worth it. Raw garlic brings depth that makes people ask what is different.
• 2 tablespoons fresh cilantro finely chopped: Lends herbal brightness. Chop right before adding for maximum aroma.
• 2 medium ripe tomatoes diced: Look for tomatoes that feel heavy for their size with no soft spots.
• 1/4 small red onion finely diced: Soak diced onion in cold water for ten minutes to tame harsh bite.
• 1 jalapeño seeded and finely chopped: Wear gloves when handling. The oils linger on fingers and burn eyes later.
• 2 tablespoons fresh cilantro chopped: Separate from the guac cilantro. This stays fresh and crunchy in the pico.
• 1 tablespoon lime juice: Macerates the tomatoes slightly creating natural juices that marry everything.
• 1/4 teaspoon sea salt: Draws moisture from tomatoes creating instant salsa flavor.
• Tortilla chips: Get sturdy ones that can scoop generous amounts without snapping.

Instructions

Make the pico first:

In a small bowl combine diced tomatoes red onion jalapeño cilantro lime juice and salt. Stir gently and let it sit while you prep everything else. This resting period is magic.

Prep the avocados:

Cut each avocado lengthwise around the pit. Twist halves apart and carefully strike the pit with your knife blade then twist to remove. Scoop flesh into a medium bowl.

Mash your base:

Add lime juice salt pepper garlic if using and cilantro to the avocados. Mash with a fork until mostly creamy with some small chunks remaining. Taste and adjust seasoning now.

Assemble the layers:

Spoon guacamole into your serving bowl and top with pico de gallo. Do not stir. The beauty is in the layers.

Serve straight away:

Put chips alongside and watch it disappear. The contrast of cool smooth guac against bright chunky pico is everything.

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My mom started making guacamole this way after a trip to Mexico City. She said the street vendors always topped their guac with fresh salsa and she never went back to plain again.

Choosing Perfect Avocados

I have bought hundreds of avocados and learned that color alone tells you nothing. The stem trick works every time. Peel back the little button at the top. If it is green underneath that avocado is ready. If it is brown put it back. This small check saves so much disappointment.

Balancing Heat Levels

Jalapeño heat varies wildly from pepper to pepper. After chopping taste a tiny piece. You can always add more heat but you cannot take it away. For guests who prefer mild seed the jalapeño completely and remove white membrane too.

Make Ahead Strategy

The pico de gallo actually tastes better after sitting for an hour. Make it first and let those flavors develop. Then prep and mash your guacamole right before serving.

• Press plastic wrap directly onto guacamole surface to prevent browning
• Keep pico and guac separate until serving time
• Bring everything to room temperature for best flavor

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This is the dip that disappears first at every gathering. Make extra.

Recipe FAQs

→ How do I keep the avocado from browning?

Add fresh lime juice when mashing the avocados and cover the dip tightly with plastic wrap to minimize air exposure.

→ Can I adjust the heat level in the pico de gallo?

Yes, reduce or omit the jalapeño for milder heat, or add more for extra spice according to your preference.

→ What is the best way to mash avocado for this dish?

Use a fork to mash until creamy with some small chunks remaining for texture and a fresh-mouthfeel.

→ Is it possible to prepare this in advance?

Prepare the pico de gallo a few hours ahead for flavors to meld, but mash avocado just before serving to keep freshness.

→ What pairs well with this avocado and pico combination?

This dip complements tortilla chips, tacos, or light beverages like margaritas or Mexican lagers perfectly.