Guacamole with Fresh Pico

The first time I made guacamole for a gathering, I watched my friend Sarah literally dip her chip, take a bite, and her eyes went wide. That moment when someone tries really fresh guacamole for the first time—there's this pause, this sudden look of pure happiness.

Last summer, I hosted a taco Tuesday and this was the star. My brother who claims to hate avocados went back for fourths, and honestly, watching people crowd around the bowl, chips in hand, laughing and reaching—that's what cooking is about.

Ingredients

• 3 ripe avocados: Give them a gentle squeeze, they should yield slightly but still feel firm
• 1 small garlic clove: Fresh minced garlic adds that subtle kick without overpowering everything
• 2 tbsp finely chopped red onion: Finely chopped so you get little bursts of sharpness in each bite
• 2 tbsp chopped fresh cilantro: Fresh herbs make all the difference here, dried just won't work
• 1 lime: Room temperature limes give way more juice, and you really want that fresh squeeze
• 1/2 tsp kosher salt: Enhances all the flavors and brings out the avocado's natural creaminess
• 1/4 tsp ground black pepper: Just enough to add warmth and depth

• 1 medium tomato: Seeded and finely diced so the pico doesn't make the guacamole watery
• 2 tbsp finely chopped red onion: Same onion, same purpose, keeps everything cohesive
• 1 small jalapeño: Remove seeds and membrane for less heat, leave some in if you like it spicy
• 2 tbsp chopped fresh cilantro: Can't have too much fresh cilantro in my book
• 1 tbsp lime juice: The acid helps balance the tomatoes and onions
• 1/4 tsp kosher salt: Pulls moisture out of the tomatoes slightly, concentrating their flavor

Instructions

Mash those avocados:

Cut avocados in half, remove the pit, and scoop flesh into a bowl. Mash with a fork until mostly smooth but still chunky—don't turn it into baby food.

Build the base:

Fold in the garlic, red onion, cilantro, lime juice, salt, and pepper. Mix gently, you want everything incorporated but still textured.

Make the pico:

In another bowl, combine the diced tomato, red onion, jalapeño, cilantro, lime juice, and salt. Stir and let it sit for a minute so flavors meld.

Assemble and serve:

Spread the guacamole into your serving bowl and spoon that beautiful pico de gallo right over the top. Serve immediately with whatever you're dipping.

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My cousin tried to tell me once that adding peas to guacamole was the secret. We're not speaking anymore.

Choosing the Perfect Avocados

I used to buy avocados and wait forever for them to ripen, then forget about them until they turned brown. Now I buy them at different stages—one ready to eat, two that need a day or two. The skin should be dark but not black, and when you give it a gentle squeeze, there should be just a little give. No mush, no rock hard.

The Lime Juice Secret

Room temperature limes release so much more juice than cold ones. I roll mine on the counter before cutting, pressing down firmly to break down the internal membranes. You'll get almost twice as much juice, and that acid is what balances the rich avocado and makes everything pop.

Making It Your Own

Once you've got the basic ratio down, play with it. Add diced mango to the pico in summer. Throw in some pomegranate seeds in winter. The structure stays the same, but the character changes with the seasons and what you're craving.

• A little smoked paprika in the guacamole adds this incredible depth
• Try adding roasted corn to the pico when sweet corn is in season
• A drizzle of really good olive oil over the top before serving is fancy but worth it

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Good guacamole disappears fast. Make extra.

Recipe FAQs

→ How do I keep guacamole from browning?

Pressing plastic wrap directly onto the guacamole surface helps reduce oxidation and keeps it green longer.

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

Yes, reduce or omit the jalapeño for a milder flavor without losing freshness.

→ What is the best way to mash avocados?

Using a fork or potato masher to leave some texture creates a creamy yet chunky consistency.

→ Can I add fruit to the pico de gallo?

Adding diced mango or pineapple offers a sweet, fruity twist that complements the tangy flavors.

→ How should this dish be served?

Serve immediately with tortilla chips, fresh veggies, or use as a tasty topping for tacos and burritos.