Description
Bright, zesty, and bursting with flavor, this guacamole and pico de gallo duo is your go-to for tacos, nachos, or just snacking with friends. Fresh ingredients, simple prep, and maximum flavor make these classic Mexican dips kitchen superpowers.
Ingredients
Guacamole
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3–4 ripe Hass avocados
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Juice of 1–2 limes (~3–4 tbsp)
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1/3 cup finely diced red onion
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1/4 cup chopped fresh cilantro
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1 small garlic clove, minced
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1/2 tsp kosher salt, plus more to taste
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Optional: 1 small jalapeño, seeded and minced
Pico de Gallo
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4–5 Roma tomatoes (~1.5 lbs), seeds removed, diced
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1/2 cup diced white onion
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1/2 cup chopped fresh cilantro
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1–2 jalapeños, minced
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Juice of 1 lime (~2–3 tbsp)
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3/4 tsp kosher salt, plus more to taste
Instructions
Pico de Gallo
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Dice tomatoes (remove seeds for a crisp texture).
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Add diced onion, jalapeños, and chopped cilantro to a bowl.
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Pour lime juice over the mixture, sprinkle salt, and gently fold together. Let sit 10–15 minutes for flavors to meld.
Guacamole
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Halve, pit, and scoop avocado into a bowl.
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Mash to your desired texture.
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Add most of the lime juice, diced red onion, garlic, cilantro, salt, and optional jalapeño. Fold gently to combine.
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Adjust seasoning to taste. Press plastic wrap onto the surface and chill 20–30 minutes if desired.
Notes
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Prevent browning: Press plastic wrap directly onto guacamole.
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Adjust spice: Omit jalapeño for a milder dip.
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Make ahead: Pico improves after a few hours in the fridge; guacamole is best fresh.
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Texture: Hand-dice tomatoes for the best bite; pulse cilantro/onion in a food processor to save time.