Guacamole With Fresh Pico

The first time I made guacamole for my roommate's birthday party, I watched three people hover over the bowl until it was gone in under ten minutes. That's when I learned that the contrast between creamy avocado and bright, chunky pico de gallo is what makes people keep coming back for more.

Last summer at a rooftop barbecue, my friend Sarah confessed she'd been buying store bought guacamole for years. After one bite of this version, she texted me the next day asking for the recipe, saying her husband couldn't stop talking about it.

Ingredients

• 3 ripe avocados: Give them a gentle press near the stem—if they yield slightly but still feel firm, they're perfect
• 1 small garlic clove, minced: Fresh garlic beats powdered every time, just don't overdo it or it'll overpower everything
• 2 tbsp finely chopped red onion: Soak the chopped onion in cold water for 5 minutes if you want to mellow the sharp bite
• 2 tbsp chopped fresh cilantro: Pull the leaves off the stems rather than chopping through everything for the best texture
• 1 lime, juiced: Roll it on the counter before cutting to maximize juice, and always use fresh over bottled
• 1/2 tsp kosher salt: Diamond Crystal is my go-to, but if using table salt, reduce to 1/4 teaspoon
• 1/4 tsp ground black pepper: Adds a subtle warmth that makes everything pop without adding heat
• 1 medium tomato, seeded and finely diced: Roma tomatoes work best because they're meaty with less water to make your guacamole soggy
• 2 tbsp finely chopped red onion: The same onion from your guacamole prep, just keep some separate for the pico
• 1 small jalapeño, seeded and minced: Leave a few seeds if you like it spicy, but wear gloves if you have sensitive skin
• 2 tbsp chopped fresh cilantro: Same bunch as before, just chop a little extra while you're at it
• 1 tbsp lime juice: A little more acid helps the pico stand up to the rich avocado underneath
• 1/4 tsp kosher salt: The pico needs its own seasoning since it sits on top as its own bright element

Instructions

Mash your avocados:

Scoop the flesh into a medium bowl and use a fork to mash until mostly smooth, leaving some small chunks for texture—it's nice when you can still taste distinct pieces of avocado

Build the base flavor:

Add the garlic, onion, cilantro, lime juice, salt, and pepper to the bowl and fold everything together gently until combined

Make the pico de gallo:

In a separate bowl, toss the tomato, onion, jalapeño, cilantro, lime juice, and salt until well distributed

Assemble and serve:

Spread the guacamole into your serving bowl, spoon the pico de gallo generously over the top, and serve immediately with whatever you like to dip

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My now husband still talks about the guacamole I made on our third date. He'd never had homemade version before that night, and something about watching me mash those avocados at the kitchen island made him decide I was worth keeping around.

Avocado Selection Secrets

I've learned the hard way that planning guacamole days in advance is a recipe for disappointment. Either buy avocados at different stages of ripeness or use the paper bag trick with a banana to speed things up when you're in a pinch.

Making It Your Own

Sometimes I'll add a half teaspoon of cumin or a pinch of smoked paprika when I want something different. Once I threw in some diced mango and my guests couldn't stop talking about the sweet heat combo all night.

Serving Ideas Beyond Chips

This guacamole has become my go to topping for breakfast hash, turkey burgers, and even as a sauce for grilled fish. The pico de gallo on top adds texture that makes everything feel restaurant quality.

• Keep the pico separate if you're taking this to a party so it stays fresh
• Double the batch if you're feeding more than four people—it disappears faster than you expect
• Offer warm tortillas alongside chips for something different

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There's something deeply satisfying about standing at the counter mashing avocados while people start gathering around, knowing you're about to make their whole night better.

Recipe Questions & Answers

→ What is the best way to keep guacamole fresh?

Press plastic wrap directly onto the guacamole surface to reduce browning and store it refrigerated.

→ Can I adjust the spice level in the pico de gallo?

Yes, omit or reduce jalapeño to make it milder, or add more for extra heat.

→ What alternatives can I add to pico de gallo for flavor variations?

Diced mango or pineapple can be added for a sweet and fruity twist.

→ How ripe should the avocados be for best texture?

Use ripe avocados that are soft but not brown or overly mushy for a creamy yet textured mash.

→ Is this dish suitable for special diets?

Yes, it is vegan, gluten-free, and free from common allergens, making it suitable for many dietary needs.