Guacamole & Pico De Gallo Recipe
Fresh guacamole and pico de gallo served with warm tortilla chips.
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Ingredients
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Guacamole
Pico de Gallo
Tortilla Chips & Garnish
Method
Guacamole
- 1
Prepare avocados
Cut avocados in half lengthwise, remove pits, and scoop flesh into a medium bowl.
- 2
- 3
- 4
Adjust and rest
Taste and adjust seasoning with additional salt or lime if needed. Cover tightly with plastic wrap pressed directly onto the surface of the guacamole to minimize air contact, and set aside at room temperature while you make the pico (or chill briefly if not serving immediately).
Pico de Gallo
- 5
- 6
Combine and season
In a medium bowl, combine the diced tomatoes, onion, jalapeño, and chopped cilantro. Add lime juice, kosher salt, black pepper, and the optional pinch of sugar if the tomatoes are very acidic. Stir gently to combine.
- 7
Marinate briefly
Let the pico sit for 10–15 minutes at room temperature to allow the flavors to meld. Taste and adjust salt, pepper, or lime as needed before serving.
Tortilla Chips & Serving
- 8
Warm chips (optional)
If using store-bought chips and you prefer warm chips, preheat oven to 325°F (160°C). Spread chips in a single layer on a baking sheet and warm for 4–6 minutes. For homemade chips, brush corn tortillas lightly with oil, cut into wedges, and bake at 375°F (190°C) for 8–10 minutes until crisp and golden.
- 9
Plate and garnish
Spoon guacamole into a shallow bowl and transfer pico de gallo to a separate bowl or mound beside it. Garnish with extra cilantro leaves and lime wedges. Serve immediately with warm tortilla chips.