Guacamole with Fresh Pico (Printable)
Creamy avocado dip topped with a fresh mix of tomatoes, lime, and cilantro, ideal for snacking or parties.
# What You'll Need:
→ Guacamole Base
01 - 3 ripe avocados
02 - 1 lime, juiced
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, seeded and finely chopped
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon lime juice
12 - 1/4 teaspoon sea salt
→ For Serving
13 - Tortilla chips, to taste
# How to Make It:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a small bowl. Mix thoroughly and set aside to allow flavors to meld.
02 - Halve avocados and remove pits. Scoop flesh into a medium bowl. Add lime juice, salt, pepper, garlic, and cilantro. Mash with a fork until creamy but maintaining some texture.
03 - Transfer guacamole to a serving bowl. Distribute pico de gallo evenly across the surface. Serve immediately with tortilla chips.
# Expert Suggestions:
01 -
- The combination of cool creamy guacamole topped with bright fresh pico de gallo creates layers of flavor and texture that make store bought versions forgettable
- Everything comes together in about twenty minutes but tastes like something that required way more effort and skill
02 -
- The pico de gallo can be made up to two hours ahead but the guacamole should be prepared just before serving for the best flavor and texture
- Leaving the avocado pits in the guacamole does not actually prevent browning so press plastic wrap directly against the surface if you need to store it
03 -
- Keep one of the avocado pits and press it into the surface of the guacamole if you need to transport it to help prevent oxidation during travel
- Double the pico de gallo recipe and keep the extra in the refrigerator for adding to eggs tacos or salads throughout the week