Guacamole with Fresh Pico (Print Version)
A creamy avocado dip topped with fresh pico de gallo, perfect for parties or casual snacking.
# What You Need:
→ Guacamole Base
01 - 3 ripe avocados, halved and pitted
02 - 1 tablespoon fresh lime juice
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
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
# Directions:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Mix thoroughly and set aside for 10 minutes to allow flavors to meld.
02 - Slice avocados in half, remove pits, and scoop flesh into a medium mixing bowl. Add lime juice, salt, pepper, minced garlic, and cilantro.
03 - Using a fork or potato masher, mash avocado mixture until creamy but maintaining slight texture. Avoid over-mashing to preserve chunky consistency.
04 - Transfer guacamole to a serving bowl. Spoon pico de gallo evenly over the surface. Serve immediately with tortilla chips to prevent oxidation.
# Expert Tips:
01 -
- The cool creamy guac meets bright crunchy pico in every single bite
- Takes twenty minutes but tastes like something from a proper Mexican restaurant
02 -
- Avocados oxidize fast. Work efficiently and cover surface directly with plastic wrap if storing.
- Adding garlic directly to guacamole intensifies over time. If making ahead leave it out or add right before serving.
03 -
- Add a dash of cumin to the guacamole for earthy depth
- Sprinkle extra cotija cheese on top for a salty finish