Guacamole with Chunky Pico de Gallo

The summer our neighbor Rosa taught me to make guacamole, I watched her fingers press gently into avocado skins like she was checking for a heartbeat. She laughed when I asked about measurements, said you learn by taste and touch, not by spoons. Now I can't make it without hearing her kitchen humming with Mexican radio and the sound of her chopping board keeping rhythm.

Last Tuesday my friend Mark stopped by unexpectedly and I threw this together using whatever I had in the crisper drawer. We stood in the kitchen eating it straight from the bowl with stale chips, talking until the sun went down. Sometimes the best meals happen when you're not trying to impress anyone.

Ingredients

• 3 ripe avocados: They should yield slightly to gentle pressure but not feel mushy, the difference between perfect guacamole and disappointment
• 1 small lime: Fresh juice is non negotiable here, bottled stuff makes everything taste sad
• Sea salt: Coarse salt gives you these tiny bursts of saltiness that make every bite interesting
• 2 medium tomatoes: Pick ones that feel heavy and smell like summer, otherwise the pico will be watery
• 1 small jalapeño: Leave some seeds in if you like it to bite back a little
• Fresh cilantro: The stems pack more flavor than the leaves, dont be afraid to chop them up too

Instructions

Mash your avocados:

Scoop the flesh into a bowl and use a fork to mash until mostly smooth, leave some chunks for texture

Season the base:

Stir in lime juice, salt, pepper, minced garlic if you're using it, and half the cilantro

Make the pico:

Dice tomatoes and onion finely, seed and mince the jalapeño, toss everything with remaining cilantro and lime juice

Layer it up:

Spread guacamole in your serving bowl and spoon that gorgeous pico right over the top

Get it to the table:

Serve immediately with chips before anyone notices you're still holding the serving spoon

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My cousin declared this the best thing shes ever put in her mouth at our family reunion last year, then proceeded to eat half the bowl herself. Watching someone discover how good homemade guacamole can be compared to store bought never gets old.

Finding Perfect Avocados

I've learned to buy avocados a few days before I need them and let them ripen on the counter. Check under the stem too, if it pulls away easily and looks green underneath, you've found a winner.

Making It Your Own

Sometimes I'll add a half teaspoon of cumin or smoked paprika when I want something earthier. Once I stirred in a dollop of Greek yogurt because Rosa wasn't watching and it wasn't terrible, just different.

Serving Without Stress

Set up a little guacamole station with different dippers and let people build their own perfect bite. It keeps things casual and someone always discovers a combination you hadn't thought of.

• Have extra lime wedges on the table for those who love things extra bright
• Keep the pit in the guacamole if there's leftovers, it really does help slow down browning
• Double the pico recipe because people will inevitably eat just that part with a spoon

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Good food makes people stay longer at the table, and this bowl has kept more conversations going than I can count.

Recipe Questions & Answers

→ What type of avocado is best for this dish?

Choose ripe Hass avocados with a slightly soft texture to ensure a creamy consistency and rich flavor.

→ Can I adjust the spiciness level?

Yes, you can substitute jalapeño with serrano pepper for more heat or omit peppers entirely for a milder taste.

→ How do I keep the avocado from browning quickly?

Press plastic wrap directly onto the guacamole surface when storing to minimize oxidation and maintain its vibrant green color.

→ What are some serving suggestions?

Enjoy with tortilla chips, vegetable sticks, or as a fresh side accompaniment to Mexican dishes.

→ Can I prepare the pico de gallo in advance?

Yes, but for optimal freshness, combine and serve the pico shortly before serving to preserve texture and flavor.