Guacamole with Pico de Gallo (Printable Version)
A creamy avocado blend paired with fresh pico de gallo and bright lime notes.
# What You Need:
→ For the Guacamole
01 - 3 ripe avocados
02 - 1 small garlic clove, minced
03 - 2 tablespoons finely chopped red onion
04 - 2 tablespoons chopped fresh cilantro
05 - 1 lime, juiced
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon ground black pepper
→ For the Pico de Gallo
08 - 1 medium tomato, seeded and finely diced
09 - 2 tablespoons finely chopped red onion
10 - 1 small jalapeño, seeded and minced
11 - 2 tablespoons chopped fresh cilantro
12 - 1 tablespoon lime juice
13 - 1/4 teaspoon kosher salt
# How-To:
01 - In a medium bowl, scoop out the avocado flesh and mash with a fork until mostly smooth, leaving some chunks for texture.
02 - Add the minced garlic, red onion, cilantro, lime juice, salt, and black pepper to the avocados. Mix gently to combine.
03 - In a separate bowl, combine the diced tomato, red onion, jalapeño, cilantro, lime juice, and salt. Stir well.
04 - Spread the guacamole into a serving bowl. Spoon the fresh pico de gallo over the top.
05 - Serve with tortilla chips, fresh veggies, or as a topping for tacos and burritos.
# Expert Hints:
01 -
- The combination of creamy guacamole and fresh pico de gallo creates layers of flavor and texture in every bite
- It comes together in 20 minutes flat but tastes like something from a restaurant
- The fresh lime brightens everything while the cilantro adds that authentic Mexican touch
02 -
- Avocados oxidize quickly, so don't prepare the guacamole base more than 30 minutes before serving
- The salt in the pico de gallo draws out moisture from the tomatoes, so make it right before you're ready to eat
- Room temperature avocados mash more easily and incorporate seasonings better than cold ones
03 -
- Mash your avocados on a cutting board first to control the texture, then transfer to a bowl for seasoning
- Let the guacamole sit for 10 minutes after mixing to allow the flavors to meld before serving