Guacamole Chunky Pico Gallo

My roommate Maria taught me to make guacamole during our sophomore year of college, after I had been serving that sad powdered packet stuff to friends. She showed up at our apartment with a brown paper bag full of avocados and insisted real guac changed lives. Now I cannot imagine a gathering without it.

Last summer I made this for my parents 40th anniversary party, tripling the recipe and spreading it across a giant platter. My dad actually asked me to pack some to go before the party even ended, which I took as the ultimate compliment.

Ingredients

• 3 ripe avocados: The foundation of everything great. Give them a gentle squeeze near the stem, it should yield slightly without feeling mushy
• 2 tablespoons fresh lime juice: This acid does double duty brightening flavors and keeping the avocado from turning brown
• 1/2 teaspoon salt: Essential for making the creamy avocado flavor pop
• 1/4 teaspoon freshly ground black pepper: A subtle warmth that rounds out the fresh ingredients
• 1 small garlic clove, minced: One tiny clove packs enough punch without overwhelming the other flavors
• 2 tablespoons finely chopped fresh cilantro: Fresh herbs bring that unmistakable Mexican restaurant taste to your kitchen
• 2 medium ripe tomatoes, diced: Look for tomatoes that feel heavy and have a slight give when you press them
• 1/4 medium red onion, finely chopped: Red onion adds a beautiful pop of color and mild bite
• 1 small jalapeño pepper, seeds removed and finely chopped: Leaving the membrane gives more heat, removing it tones things down
• 2 tablespoons fresh lime juice: The same bright acid that ties the guacamole together now wakes up the pico de gallo
• 2 tablespoons chopped fresh cilantro: More of this herb is never a bad thing
• 1/4 teaspoon salt: Just enough to draw out the tomato juices and marry all the flavors

Instructions

Prepare the Pico de Gallo:

In a medium bowl, combine the diced tomatoes, red onion, jalapeño, lime juice, cilantro, and salt. Toss gently and set aside to let the flavors meld together while you make the guacamole.

Make the Guacamole:

In a separate bowl, halve and pit the avocados, then scoop the flesh into the bowl and mash lightly with a fork, leaving some chunks for texture. Add lime juice, salt, pepper, minced garlic, and cilantro, mixing gently to combine without turning it into smooth paste.

Assemble:

Spread the guacamole in a serving bowl and spoon the chunky pico de gallo evenly over the top, creating that beautiful two-layer presentation that makes everyone reach for a chip first.

Serve immediately:

Set out with tortilla chips, veggie sticks, or as a topping for tacos and burritos, watching it disappear faster than you expected.

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This recipe became my signature contribution to every Super Bowl party and summer barbecue. Something about that colorful topping makes people hover around the bowl like it is the most important thing in the room.

Perfecting Your Avocado Selection

I spent years buying either rock hard or completely brown avocados before a produce manager finally showed me the trick. The tiny button at the top, where the stem used to attach, will pop off easily if the avocado is ready to eat. Underneath should be bright green, not dark or brown.

Making It Ahead

The pico de gallo actually gets better after sitting for an hour or two in the refrigerator. The lime juice softens the onion just enough while the tomatoes release their natural juices. Make it the morning of your party and keep it separate until serving time.

Serving Suggestions Beyond Chips

While tortilla chips will always be the classic vessel, this guacamole transforms scrambled eggs, burgers, and even grilled fish into something special. My friend Sarah spreads it on her morning toast instead of butter.

• Warm the tortilla chips for 5 minutes at 350°F for that restaurant style crunch
• Offer both mild and spicy chip options so everyone can customize their heat level
• Keep extra lime wedges on hand for guests who love that extra citrus squeeze

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Great guacamole is about the company you share it with and the chips you dip into it.

Recipe Questions & Answers

→ How can I keep the guacamole from browning?

Pressing plastic wrap directly onto the surface before refrigerating helps prevent oxidation and keeps the guacamole fresh longer.

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

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

→ What can I substitute for red onion in the pico de gallo?

White or yellow onions can be used as alternatives, offering a slightly different but still fresh flavor.

→ Is this dip suitable for vegan and gluten-free diets?

Yes, it naturally contains no animal products or gluten, making it a vegan and gluten-free option.

→ What are good serving suggestions for this dish?

Serve with tortilla chips, veggie sticks, or as a fresh topping on tacos and burritos for added flavor and texture.