Guacamole with Fresh Pico de Gallo

The first time I made this for my sister's backyard party, she literally hovered over the bowl, stealing chips before I could even finish assembling it. Something about that cool creamy avocado underneath the bright, chunky pico makes people abandon all manners. I've learned to make double batches now because the first one always vanishes within fifteen minutes.

Last summer, my neighbor Sam stopped by while I was mashing avocados on the porch. He ended up staying for two hours, just eating and talking while we perfected the balance between lime and salt. Some recipes are meant to be shared, but this one somehow invites people to slow down and hang around the kitchen longer than they planned.

Ingredients

• 3 ripe avocados: Give them a gentle squeeze, they should yield slightly like a ripe peach without feeling mushy or hollow
• 1 lime, juiced: Fresh lime juice is nonnegotiable here, and roll the lime on your counter before cutting to get every drop
• 1/4 teaspoon sea salt: Start with this and adjust, but trust that avocados need more salt than you'd expect to really sing
• 1/4 teaspoon freshly ground black pepper: Adds this subtle warmth that rounds out the citrus without making it spicy
• 1 small garlic clove, minced: Optional but worth it, just make sure it's super fine so nobody gets an overwhelming bite
• 2 tablespoons fresh cilantro, finely chopped: Use the tender stems too, that's where so much of the flavor hides
• 2 medium ripe tomatoes, diced: Roma tomatoes work beautifully because they're fleshier with less water to make things soggy
• 1/4 small red onion, finely diced: Soak the diced onion in cold water for ten minutes if raw onion usually bites back too hard
• 1 jalapeño, seeded and finely chopped: Leave a few seeds if you want noticeable heat, or remove them completely for just a gentle warmth
• 2 tablespoons fresh cilantro, chopped: Separate from what goes in the guacamole so you can see those pretty green flecks in the pico
• 1 tablespoon lime juice: Helps balance the raw onion and tomatoes while pulling everything together
• 1/4 teaspoon sea salt: Draws moisture out of the tomatoes and creates this delicious little sauce at the bottom of the bowl
• Tortilla chips: Get the sturdy restaurantstyle kind, because flimsy chips will snap when you try to load up all those layers

Instructions

Prepare the Pico de Gallo:

In a small bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well. Set aside to let flavors meld.

Make the Guacamole:

Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Add lime juice, salt, pepper, minced garlic (if using), and cilantro. Mash with a fork until creamy but still a bit chunky.

Assemble the Layers:

Transfer guacamole to a serving bowl. Spoon pico de gallo evenly over the top.

Start the Party:

Serve immediately with tortilla chips.

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My friend Maria swears this saved her Super Bowl party last year when the takeout fell through. There's something about layering these two classic preparations together that feels fancy and homey at the same time, like you put in extra effort without actually doing anything complicated.

Choosing the Perfect Avocados

I used to buy avocados based on color, but that bright green skin can be deceiving. The gentle squeeze test never lies, and if they're still rock hard, leave them in a paper bag with a banana for a day or two to speed things along naturally.

Balancing the Flavors

The trick I learned from my abuelo is tasting each component separately before combining them. Sometimes the pico needs more acid, sometimes the guac needs more salt, and fixing those issues beforehand means the final dish comes together perfectly every single time.

Make Ahead Strategy

You can prep both components hours ahead, just keep them in separate containers and layer them right before serving. Press plastic wrap directly onto the surface of the guacamole to prevent browning.

• Guacamole stays freshest when made no more than four hours before serving
• Pico de gallo actually improves after a few hours in the refrigerator
• Never store assembled leftovers, the pico makes the guacamole watery overnight

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Every time I make this now, I think about all the people who've gathered around my kitchen island, chips in hand, waiting for that first scoop. Good food has a way of bringing people together that nothing else quite can.

Recipe Questions & Answers

→ How do I make the pico de gallo?

Combine diced tomatoes, red onion, jalapeño, fresh cilantro, lime juice, and salt in a bowl. Mix well and let the flavors meld before serving.

→ Can I adjust the heat level?

Yes, reduce or omit the jalapeño in the pico de gallo for a milder flavor, or add more for extra spice.

→ What’s the best way to mash the avocado?

Use a fork or potato masher to achieve a creamy texture with some chunkiness retained for a fresh mouthfeel.

→ How should I serve this avocado blend?

Serve chilled with tortilla chips or alongside tacos for a fresh, flavorful addition.

→ Can I prepare this ahead of time?

It’s best made fresh to maintain avocado’s vibrant color and pico de gallo’s crispness, but both can be prepped shortly before serving.