Guacamole Chunky Pico Gallo (Printable)
Creamy avocado blend topped with fresh diced tomatoes, onions, and jalapeño for a vibrant, fresh snack.
# What You'll Need:
→ For the Guacamole
01 - 3 ripe avocados
02 - 2 tablespoons fresh lime juice (about 1 lime)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 small garlic clove, minced
06 - 2 tablespoons finely chopped fresh cilantro
→ For the Chunky Pico de Gallo
07 - 2 medium ripe tomatoes, diced
08 - 1/4 medium red onion, finely chopped
09 - 1 small jalapeño pepper, seeds removed and finely chopped
10 - 2 tablespoons fresh lime juice (about 1 lime)
11 - 2 tablespoons chopped fresh cilantro
12 - 1/4 teaspoon salt
# How-To Steps:
01 - 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.
02 - In a separate bowl, halve and pit the avocados. 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. Mix gently to combine.
03 - Spread the guacamole in a serving bowl. Spoon the chunky pico de gallo evenly over the top.
04 - Serve immediately with tortilla chips, veggie sticks, or as a topping for tacos and burritos.
# Expert Advice:
01 -
- The pico de gallo topping keeps the guacamole vibrant and prevents that dreaded brown oxidation that happens too fast
- Every bite delivers creamy avocado crunch from fresh vegetables and bright citrus
02 -
- Overmixing the guacamole makes it gummy and uniform, but leaving small chunks creates that perfect creamy chunky texture everyone loves
- Making the pico de gallo first gives the tomatoes time to release their juices, which naturally seasons the mixture
03 -
- Pressing plastic wrap directly onto the surface of any leftover guacamole prevents browning better than any other method
- A splash of extra lime juice right before serving wakes up all the flavors again