Guacamole with Chunky Pico

The first time I made this for a summer gathering, my friend Sarah actually paused mid conversation, eyes wide, and asked what I had done differently. It was just the combination of perfectly ripe avocados and that fresh pico de gallo on top, but something about the two textures together stopped everyone in their tracks.

Last Cinco de Mayo, I tripled this recipe for a backyard fiesta. My cousin Marco who grew pride eating his abuelas guacamole, actually went back for fourths. The secret, he told me, was that the pico de gallo was not mixed in but layered on top so you got both textures in every chip full.

Ingredients

• 3 ripe avocados: They should yield slightly to gentle pressure but not feel mushy, because overripe avocados turn guacamole into an unappealing green soup
• 1 small lime, juiced: Fresh lime juice is non negotiable here, as bottled juice lacks the bright acidity that cuts through the rich avocado
• 1/4 teaspoon sea salt: Fine table salt works too but sea salt has those nice crunches that pop between bites
• 1/4 teaspoon ground black pepper: Freshly ground makes a noticeable difference in depth of flavor
• 1 small garlic clove, finely minced: Even if you are not a garlic person, trust me on this one, it adds a subtle backbone that makes people wonder what that special something is
• 2 tablespoons fresh cilantro, finely chopped: Some people say it tastes like soap, but if you are not one of them, this herb is what makes guacamole taste fresh and bright
• 2 medium ripe tomatoes, diced: Roma tomatoes work best because they have fewer seeds and less water, which prevents your pico from getting soupy
• 1/4 medium red onion, finely chopped: Soak the chopped onion in cold water for 10 minutes if you find raw onion too harsh
• 1 small jalapeño, seeded and minced: Leave a few seeds if you want more heat, because the membrane is where most of the spice lives
• 2 tablespoons fresh cilantro, chopped: Yes, more cilantro, because the pico needs its own fresh herb pop
• 1 tablespoon lime juice: This helps marry all the flavors together and keeps the tomatoes tasting vibrant
• 1/4 teaspoon sea salt: Tomatoes need salt to wake up their natural sweetness
• 1/8 teaspoon ground black pepper: A little goes a long way in the pico
• Tortilla chips or vegetable sticks: Sturdy chips that do not shatter when you scoop are your best bet here

Instructions

Mash your avocados:

Scoop the flesh into a medium bowl and use a fork to mash until mostly smooth with some small chunks remaining, because those bits of texture are what make it feel homemade.

Season the guacamole base:

Add the lime juice, salt, pepper, garlic if you are using it, and cilantro, then stir gently until everything is evenly distributed.

Make the pico de gallo:

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

Assemble the dip:

Spread the guacamole in your serving bowl and spoon the chunky pico de gallo evenly over the top, like a beautiful two layer mosaic.

Serve it up:

Get this to the table immediately with chips nearby, because guacamole starts to oxidize and lose that vibrant green color once it hits the air.

Save

This recipe has become my go to for everything from Super Bowl parties to lazy Tuesday nights. Something about that combination of creamy and chunky, rich and fresh, just works in a way that feels complete.

Choosing the Perfect Avocados

I have learned the hard way that picking avocados is an art form. The perfect ones for guacamole should give slightly when you press them gently, but if they leave a dent, they are past their prime and will taste disappointingly mushy. I buy them a few days ahead and let them ripen on the counter, checking them daily like an anxious parent.

Balancing the Heat

Everyone has a different tolerance for spice, which is why I always taste my jalapeño before adding it to the pico. Some are mild and sweet while others pack a surprising punch. You can always add more heat but you cannot take it away, so start conservative if you are cooking for a crowd with varying spice preferences.

Make Ahead Strategy

The smartest approach I have found is to prep everything separately ahead of time. You can dice the tomatoes, chop the onions, and even mix the pico de gallo a few hours before serving. Then mash your avocados at the last minute and assemble, because that way you get the convenience of prep work without sacrificing that just made texture and flavor.

• Keep your pico de gallo in a sealed container and drain off any excess liquid before serving
• If you must make the guacamole ahead, leave the pit in the bowl and press plastic wrap directly onto the surface
• Stir everything together right before serving to refresh the flavors and redistribute any settling juices

Save

There is something deeply satisfying about making guacamole from scratch. It is simple, fresh, and always reminds me that the best things in life are often the ones we make with our own hands and share with people we love.

Recipe FAQs

→ How do I keep guacamole from browning?

To slow browning, press plastic wrap directly onto the surface of the guacamole to limit air exposure. Using fresh lime juice also helps preserve the green color.

→ Can I make the pico de gallo spicier?

Yes, substitute jalapeños with serrano peppers or add extra minced peppers to boost the heat to your preference.

→ What texture should the guacamole have?

The guacamole should be mostly smooth with some chunks remaining for added texture and mouthfeel.

→ What ingredients add brightness to this dish?

Fresh lime juice and cilantro brighten the flavors by adding a zesty and herbal quality to both the avocado base and pico topping.

→ What are good serving options for this avocado blend?

Serve with tortilla chips or crisp vegetable sticks like cucumber or carrot for a satisfying and colorful snack.