Pico de Gallo Hybrid Guacamole
Chunky version loaded with diced tomatoes and jalapeños.
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Ingredients
- 3 large Ripe Hass avocados
- 2 medium Roma tomatoes, seeded and finely diced
- 1/2 cup White onion, finely chopped
- 1/2 cup Fresh cilantro, chopped
- 2 whole Jalapeño peppers, seeded and minced
- 2 tablespoons Fresh lime juice
- 1 clove Garlic, minced(optional)
- 1 teaspoon Kosher salt
- 1/4 teaspoon Ground cumin
Instructions
- 1
In a small bowl, combine the diced onions, minced jalapeños, and lime juice. Let them sit for 5 minutes to macerate and take the raw edge off the onions.
- 2
Slice the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
- 3
Use a fork or a potato masher to lightly mash the avocados, leaving plenty of large chunks for that hybrid texture.
- 4
Fold in the macerated onion and jalapeño mixture, including the lime juice from the bowl.
- 5
Add the diced tomatoes, chopped cilantro, minced garlic, and cumin to the avocado base.
- 6
Gently fold the ingredients together using a spatula to ensure the tomatoes stay intact and chunky.
- 7
Season with salt, taste, and adjust the lime or salt as needed.
- 8
Serve immediately with thick tortilla chips or cover with plastic wrap pressed directly against the surface to prevent browning.
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