Guacamole with Chunky Pico

The best guacamole I ever made happened by accident during a last-minute gathering when I realized I'd forgotten to make anything to bring. Friends were already knocking on the door and all I had were some avocados that needed to be used immediately. That's when I decided to layer chunky pico de gallo right on top instead of mixing everything together, and the textural contrast made something simple taste completely new.

My sister served this at her summer barbecue last year and watched it disappear within ten minutes. People kept asking what made it different from the usual guacamole, and honestly, it's just keeping the pico de gallo chunky and layered instead of blending it all together. Sometimes the simplest changes make the biggest impact.

Ingredients

• 3 ripe avocados: Look for ones that yield slightly to gentle pressure but aren't mushy, and choose Hass avocados for the creamiest texture
• 1 small lime, juiced: Fresh lime juice is non-negotiable here and prevents the avocados from turning brown while adding brightness
• 1/4 teaspoon sea salt: Enhances the natural flavor of the avocado and helps bring all the ingredients together
• 1/4 teaspoon ground black pepper: Adds a subtle warmth that balances the creamy avocado
• 1 small garlic clove, finely minced: Optional but adds a lovely aromatic background note that makes people wonder what your secret ingredient is
• 2 tablespoons fresh cilantro, finely chopped: Use the tender stems and leaves for the most flavor, avoiding the thicker lower stems
• 2 medium ripe tomatoes, diced: Choose vine-ripened tomatoes and seed them before dicing to prevent the guacamole from becoming watery
• 1/4 medium red onion, finely chopped: Soak the chopped onion in cold water for 10 minutes if you find it too sharp
• 1 small jalapeño, seeded and minced: Leave some seeds in if you prefer more heat and always wash your hands after handling
• 2 tablespoons fresh cilantro, chopped: Fresh cilantro in the pico de gallo adds another layer of herbaceous brightness
• 1 tablespoon lime juice: Helps marinate the vegetables and brings out their natural juices
• 1/4 teaspoon sea salt: Draws moisture out of the tomatoes and onions to create a quick marinade effect
• 1/8 teaspoon ground black pepper: A lighter touch here since the pico de gallo sits on top of the seasoned guacamole
• Tortilla chips or vegetable sticks: Choose sturdy chips that can scoop up both layers without breaking

Instructions

Mash the avocados:

Cut the avocados in half, remove the pit, and scoop the flesh into a medium bowl. Mash with a fork until mostly smooth but still leaving some small chunks for texture.

Season the guacamole base:

Add lime juice, salt, pepper, garlic if using, and cilantro to the bowl. Stir gently until everything is evenly distributed.

Make the pico de gallo:

In a separate bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, salt, and pepper. Toss everything together gently.

Layer and serve:

Spread the guacamole in a serving bowl and spoon the chunky pico de gallo evenly over the top. Serve right away with chips or vegetables.

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This dish became my go-to for game day after my friend Sarah told me she actually prefers it to restaurant versions. Now I make a double batch whenever we host because it always vanishes faster than anything else on the table.

Choosing the Perfect Avocados

I've learned that planning ahead matters when it comes to avocados. Buy them when they're still firm and let them ripen on the counter for a couple days. If you need them immediately, look for ones that give slightly when pressed but don't feel mushy.

Balancing the Heat

Some jalapeños are mild and others pack serious heat, so I always taste a tiny piece before adding it to the pico de gallo. You can always add more minced pepper but you cannot take it back once it's mixed in.

Make-Ahead Tips

The pico de gallo actually gets better if you make it an hour ahead and let it sit at room temperature. Just wait to layer it over the guacamole until right before serving to keep everything fresh and vibrant.

• Keep the avocado pits in the guacamole if storing it for a few hours
• Don't make the guacamole base more than 2 hours before serving
• Bring all ingredients to room temperature before starting for the best flavor

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There is something satisfying about making something this delicious with such simple ingredients. Every time I serve it, I am reminded that the best recipes are often the ones that let fresh ingredients shine.

Recipe Q&A

→ What type of avocados work best?

Choose ripe but firm avocados that yield slightly to gentle pressure for a creamy yet chunky texture.

→ Can I adjust the spice level of the topping?

Yes, swapping jalapeño for serrano peppers or removing seeds will control heat intensity.

→ How can I prevent the avocado from browning?

Pressing plastic wrap directly onto the avocado surface limits air exposure and slows oxidation.

→ What are good serving suggestions?

Serve with tortilla chips, vegetable sticks, or alongside Mexican-inspired dishes for added freshness.

→ Can I prepare the components ahead of time?

You can prep the pico de gallo in advance, but it’s best to assemble just before serving to retain freshness.