Guacamole with Fresh Pico (Printable Version)
A creamy avocado dip accented with fresh, zesty pico de gallo and perfect for sharing.
# What You Need:
→ Guacamole Base
01 - 3 ripe avocados, halved and pitted
02 - 1 tablespoon fresh lime juice
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 pepper, seeded and finely chopped
10 - 2 tablespoons fresh cilantro, chopped
11 - 1 tablespoon fresh lime juice
12 - 1/4 teaspoon sea salt
→ For Serving
13 - Tortilla chips, for serving
# How-To:
01 - Combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt in a small mixing bowl. Toss ingredients thoroughly to incorporate. Set aside for 10 minutes to allow flavors to meld while preparing the guacamole base.
02 - Slice avocados in half lengthwise, remove pits, and scoop flesh into a medium mixing bowl. Pour lime juice over avocado to prevent oxidation. Add sea salt, black pepper, minced garlic, and chopped cilantro.
03 - Using a fork or potato masher, mash avocado mixture until creamy but retaining small chunks for texture. Taste and adjust seasoning with additional salt or lime juice as desired.
04 - Transfer guacamole to a serving bowl, creating a slight well in the center. Spoon prepared pico de gallo evenly over the top surface. Serve immediately with tortilla chips to prevent browning.
# Expert Hints:
01 -
- The contrast between cool, creamy guacamole and bright, crisp pico creates layers of flavor in every bite
- Fresh lime juice keeps everything vibrant while a bit of jalapeño adds just enough excitement to keep people reaching for more
02 -
- Never make guacamole more than an hour ahead, since the avocado starts to dull and lose that just-made brightness
- Pressing plastic wrap directly onto the surface helps if you need to prep it slightly early, but it is never quite the same as fresh
03 -
- Taste both components before assembling, and remember you can always add more salt or lime but you cannot take it back
- Room temperature avocados mash way more easily than cold ones, so let them sit out for 20 minutes if they have been in the fridge