Super Bowl Guacamole Pico (Printable)
Smooth avocado mash with lime and spices, topped with fresh tomato and jalapeño pico de gallo.
# What You Need:
→ For the Guacamole
01 - 4 ripe avocados
02 - 1 small lime, juiced
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground cumin
05 - 1/4 teaspoon ground black pepper
06 - 1 small garlic clove, minced
07 - 2 tablespoons fresh cilantro, chopped
→ For the Pico de Gallo
08 - 2 medium ripe tomatoes, diced
09 - 1/4 medium red onion, finely diced
10 - 1 small jalapeño pepper, seeded and minced
11 - 2 tablespoons fresh cilantro, chopped
12 - 1 tablespoon lime juice
13 - 1/4 teaspoon salt
→ To Serve
14 - Tortilla chips or crudités, as desired
# Steps:
01 - Halve and pit the avocados. Scoop the flesh into a large bowl and mash with a fork until mostly smooth but still slightly chunky.
02 - Add lime juice, salt, cumin, black pepper, minced garlic, and chopped cilantro. Stir thoroughly to combine. Taste and adjust seasoning as needed.
03 - In a separate bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix gently to avoid bruising the tomatoes.
04 - Transfer the guacamole to a serving bowl. Spread the pico de gallo evenly over the top as a garnish.
05 - Serve with tortilla chips or fresh vegetable crudités for dipping.
# Expert Hints:
01 -
- This guacamole stays vibrantly green for hours thanks to the pico de gallo topping
- The two layer approach lets everyone customize how much tomato and heat they want
- It comes together in 20 minutes but tastes like you spent all day prepping
02 -
- Pressing plastic wrap directly onto the guacamole surface keeps it bright green for hours
- The ripeness of your avocados determines everything—underripe never softens up properly
03 -
- Save one avocado pit and tuck it into the guacamole when storing—it really does help prevent browning
- If your guacamole tastes too acidic, a tiny pinch of sugar balances it out