Guacamole with Chunky Pico (Print Version)
Creamy avocado topped with zesty, chunky pico de gallo. A vibrant, fresh dip for snacking or sides.
# Recipe Ingredients:
→ Guacamole Base
01 - 3 ripe avocados
02 - 1 small lime, juiced
03 - 1/4 teaspoon sea salt
04 - 1/4 teaspoon ground black pepper
05 - 1 small garlic clove, finely minced
06 - 2 tablespoons fresh cilantro, finely chopped
→ Chunky Pico de Gallo
07 - 2 medium ripe tomatoes, diced
08 - 1/4 medium red onion, finely chopped
09 - 1 small jalapeño, seeded and minced
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon lime juice
12 - 1/4 teaspoon sea salt
13 - 1/8 teaspoon ground black pepper
→ For Serving
14 - Tortilla chips or vegetable sticks
# Directions:
01 - Scoop flesh from 3 ripe avocados into a medium bowl. Mash with a fork until mostly smooth while leaving small chunks for texture.
02 - Add lime juice, sea salt, black pepper, minced garlic, and chopped cilantro to the mashed avocados. Stir gently until evenly combined.
03 - Combine diced tomatoes, finely chopped red onion, minced jalapeño, cilantro, lime juice, salt, and pepper in a separate bowl. Toss gently to distribute ingredients evenly.
04 - Spread seasoned guacamole across the bottom of a serving bowl. Spoon chunky pico de gallo mixture evenly over the avocado layer.
05 - Present with tortilla chips or fresh vegetable sticks for dipping. Enjoy while fresh for optimal texture and flavor.
# Expert Advice:
01 -
- The contrast between creamy smashed avocado and crisp, zesty pico de gallo creates texture that keeps everyone coming back for more
- Its the kind of fresh starter that makes any gathering feel like a party, even on random Tuesday nights
02 -
- Avocado oxidization turns brown fast, so work efficiently once you cut them open and dont make this too far ahead
- Pressing plastic wrap directly onto the surface helps if you must prep ahead, but the pico layer on top also protects the guacamole somewhat
03 -
- Use a sharp knife for dicing tomatoes so you get clean cuts instead of crushing them into a watery mess
- Room temperature avocados mash easier and absorb seasonings better than cold ones from the fridge