Guacamole Chunky Pico Gallo

Summer in my apartment meant one thing: guacamole night with friends. We would crowd around the tiny kitchen island, chips in hand, while I mashed avocados and someone else chopped tomatoes. The combination of creamy guacamole topped with fresh pico de gallo became our signature, and I have not made it any other way since.

Last summer, my neighbor Sarah texted me at 5 PM begging for guacamole for her surprise party. I doubled this recipe, and when I walked in carrying two bowls, the room went quiet. Within ten minutes, both bowls were empty, and three people asked for the recipe on their phones right there.

Ingredients

• 3 ripe avocados: Give them a gentle squeeze near the stem, they should yield slightly without being mushy
• 2 tablespoons fresh lime juice: This bright acid not only adds flavor but keeps the avocado from turning brown
• 1/2 teaspoon salt: Enhances the natural buttery flavor of the avocados
• 1/4 teaspoon freshly ground black pepper: Adds a subtle warmth that balances the richness
• 1 small garlic clove: Minced finely so it distributes evenly without overwhelming
• 2 tablespoons fresh cilantro: Chop it right before adding to preserve its bright, citrusy aroma
• 2 medium ripe tomatoes: Vine ripened tomatoes have the best flavor and firm texture
• 1/4 medium red onion: Soak the chopped onion in cold water for 10 minutes to mellow the bite
• 1 small jalapeño pepper: Remove the white membrane for less heat, or leave it for more kick
• 2 tablespoons fresh lime juice: Marinating the tomatoes in this juice draws out their natural juices
• 2 tablespoons chopped fresh cilantro: Adds freshness that cuts through the creamy base
• 1/4 teaspoon salt: Just enough to season without drawing out too much moisture

Instructions

Prepare the Pico de Gallo first:

Combine the diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt in a medium bowl. Toss everything gently and let it sit for at least 10 minutes so the tomatoes release their juices and the flavors meld together.

Mash the avocoles:

Halve and pit the avocados, then scoop the flesh into a separate bowl. Use a fork to mash them lightly, leaving some small chunks for texture. Stir in the lime juice, salt, pepper, garlic, and cilantro until just combined.

Assemble the layers:

Spread the guacamole in your serving bowl, then spoon all that beautiful pico de gallo evenly over the top. The colors look stunning layered together like this.

Serve it up:

Put out plenty of tortilla chips, vegetable sticks, or use it as a topping for tacos and burritos. This dip is best enjoyed right away while everything is at its freshest.

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My friend Mateo, who grew up in Mexico City, tasted this at my house last year. He took one bite, closed his eyes, and said this reminded him of his abuela Sunday afternoon preparations. That might be the best compliment I have ever received in my kitchen.

Making It Your Own

I have played with this base recipe more times than I can count. Sometimes I add a diced mango to the pico for sweetness, or swap in some toasted cumin for a smoky note. The structure works because you are balancing rich with fresh, creamy with crisp.

The Avocado Selection Secret

After years of buying avocados that were either rock hard or brown and stringy inside, I finally learned to look at the stem button. Pop off the little brown nub at the top, if it is green underneath, the avocado is perfect. If it is brown, put it back.

Serving Suggestions That Impress

While tortilla chips are the classic vessel, do not stop there. I have served this in endive boats for cocktail parties, spooned it onto scrambled eggs for breakfast, and even used it as a burger topping that had my brother texting me at midnight.

• Set out some radish slices for a crisp, peppery contrast
• Warm your corn tortillas slightly before serving
• Keep a few extra lime wedges on hand for squeezing

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Every time I make this now, I think about those summer evenings in my tiny kitchen. Food has a way of holding onto memories better than photographs ever could.

Recipe Q&A

→ How do I keep guacamole from browning?

Press plastic wrap directly on the surface of the guacamole to limit air exposure, then refrigerate to slow oxidation.

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

Yes, add more jalapeño pepper or a dash of hot sauce to increase the spice to your preference.

→ What can I use instead of red onion in the salsa?

You can substitute with white or yellow onion for a milder or slightly different flavor.

→ Are the ingredients suitable for special diets?

This mix is vegan, gluten-free, and naturally free from common allergens like dairy, eggs, nuts, and soy.

→ What are recommended serving options?

Serve with tortilla chips, veggie sticks, or as a fresh topping for tacos and burritos to enhance flavor.