Guacamole with Chunky Pico

The summer my cousin moved in with us, she brought this habit of making guacamole every Sunday while we watched movies. She'd perch on the kitchen counter with a cutting board and somehow turn three avocados into the kind of dip that makes people cancel dinner plans. I started keeping avocados on the counter just in case she showed up unexpected.

Last Fourth of July, I made triple batches and watched the bowl disappear in under eight minutes. My friend Sarah actually hovered near the serving table, pretending to look at decorations while strategically positioning herself for refills. Now she texts me two days before any gathering asking if I'm bringing it.

Ingredients

• 3 ripe avocados: They should yield slightly to gentle pressure but not feel mushy, and I've learned the hard way that rock hard ones never ripen properly once cut
• 2 tablespoons fresh lime juice: This isnt just about flavor, the acidity actually keeps the avocado from turning that unappetizing brown color
• 1/2 teaspoon salt: Avocados need salt to pop, and this amount hits the sweet spot without making you reach for water
• 1/4 teaspoon freshly ground black pepper: A subtle warmth that rounds out the citrus and creaminess
• 1 small garlic clove, minced: One clove is plenty because raw garlic gets intense quickly, and you want people to still want to kiss you later
• 2 tablespoons finely chopped fresh cilantro: Fresh herbs matter here, and dried cilantro is basically just green dust that will ruin everything
• 2 medium ripe tomatoes, diced: Look for tomatoes that feel heavy for their size and give just a little when pressed
• 1/4 medium red onion, finely chopped: Red onion has that perfect bite, and soaking it in cold water for ten minutes takes away the harsh aftertaste
• 1 small jalapeño pepper, seeds removed and finely chopped: The heat level varies wildly between peppers, so taste a tiny bit before adding it all
• 2 tablespoons fresh lime juice: Same logic as before, the acid brightens everything and helps marry the flavors
• 2 tablespoons chopped fresh cilantro: You can never have too much cilantro in my book, but adjust if you're one of those soap people
• 1/4 teaspoon salt: The tomatoes release water as they sit, so this amount keeps things seasoned without becoming too salty

Instructions

Make the pico de gallo first:

In a medium bowl, combine the diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt, then toss gently and let it hang out while you prep the avocados so the flavors can become friends

Prepare the guacamole base:

Halve and pit the avocados, scoop the flesh into a separate bowl, then mash lightly with a fork, leaving some chunks for texture before adding the lime juice, salt, pepper, garlic, and cilantro and mixing gently

Assemble the masterpiece:

Spread the guacamole in your serving bowl, then spoon that chunky pico de gallo evenly over the top like a beautiful tomato onion crown

Get it to the table immediately:

Serve with tortilla chips, veggie sticks, or as a topping for tacos and burritos, because this stuff waits for no one

Save

My roommate once accidentally used a food processor instead of a fork and ended up with something closer to baby food than guacamole. We still ate it, but the texture tragedy has become a cautionary tale in our apartment. Now I guard the fork like it's a precious artifact.

Choosing The Perfect Avocados

I've wasted so much money on avocados that were either rock hard or brown and stringy inside. The trick is buying them a few days before you need them and letting them ripen on the counter. Once they hit that perfect give, move them to the fridge and they'll stay good for a couple more days.

Balancing The Heat

Some jalapeños are mild and sweet, while others pack enough heat to make you question your life choices. I always taste a tiny piece before mining the whole pepper, and I've learned that removing the white membrane tames the fire more than just taking out the seeds.

Serving Suggestions That People Actually Want

Beyond tortilla chips, this stuff makes scrambled eggs feel fancy and transforms a boring turkey sandwich into something you'd actually look forward to eating. I've even stirred it into warm quinoa for a weirdly satisfying lunch situation.

• Keep extra lime wedges around because a last minute squeeze can brighten up any batch
• Don't even bother trying to make this in advance, the texture change just isn't worth it
• Double the recipe immediately because you'll regret it when you go back for seconds and find an empty bowl

Save

There's something deeply satisfying about mashing avocados with a fork, like you're participating in some ancient culinary ritual. Maybe that's why this dip always disappears first, no matter how many other options are on the table.

Recipe FAQs

→ How do I keep guacamole from browning?

Press plastic wrap directly onto the surface to limit exposure to air and slow oxidation.

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

Yes, add more jalapeño or a dash of hot sauce to increase spiciness according to your preference.

→ What is the best way to mash avocados for this dish?

Mash avocados lightly with a fork to keep some chunks for texture and creaminess.

→ Are there suitable onion alternatives for the salsa?

White or yellow onion can be used instead of red onion for a milder flavor.

→ What should I serve this with?

It pairs well with tortilla chips, veggie sticks, tacos, or burritos for added zest and texture.

→ Is this dish gluten-free and vegan?

Yes, it naturally contains no gluten or animal products, fitting both gluten-free and vegan diets.