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I have my best friend Mary to thank for this Salsa Guacamole recipe. She introduced me to it when she was visiting us one weekend and I had to wonder how it had never occurred to me. Want to know the secret? Pico de Gallo.
Mix ripe avocados with Pico de Gallo and a little lime juice and salt and ta-da! You have a delicious and oh-so-easy salsa guacamole! No mincing required.
Let me introduce you to Mary.
When I was nine, my mom and I moved to a little house in Northern California. That’s where I met Mary. We first met at the bus stop, me in a big fake fur coat (what were you thinking, mom? 🙂 ), and Mary wondering what this furry new girl would be like. Almost immediately we were inseparable. We spent mischievous adolescence together, rambled through high school and college, and, stranger than fiction, married cousins.
She and her husband, Ed (Keith’s cousin), came to stay with us over the weekend. I wanted you to meet her, so I coaxed her into the backyard to snap a couple of photos. Of course this spiraled into silliness, as everything does when we get together.
When Mary whipped up this guacamole, she pointed out that it’s not entirely traditional, particularly the addition of tomato. The name “Guacamole” is from an Aztec dialect and means simply, “Avocado Sauce.” It can be made simply with avocados and sea salt. But many guacamole recipes call for lime juice, cilantro, jalapeño, onion and salt, the primary ingredients in Pico de Gallo. And, for my taste, the little bit of tomato is welcome too.
How do you keep guacamole fresh?
Nobody wants to eat brown guacamole. The biggest challenge when making guacamole ahead of serving it is to retain that beautiful, bright green. When it comes to guacamole: air is the enemy. It causes an enzymatic reaction that turns avocado brown. There are a few ways to keep guacamole fresh:
- Use extra lime juice. The citric acid won’t completely resolve the browning process, but will slow it dramatically.
- Smooth the top and cover with plastic wrap, so that it’s actually making contact with the guacamole, to seal air out before refrigerating.
- Or, similarly, float a thin layer of cold water over the surface of the guacamole to seal air out, then cover with a lid and refrigerate.
If, like me, you enjoy your guacamole on the chunky side, use a pastry blender instead of a fork. It’s the perfect tool to make guacamole as smooth or chunky as you like.
Mary made this for us once and it’s been my go-to guacamole recipe ever since. I think you’ll love it too.
What to Serve with Guacamole
- Carne Asada Tacos
- Carne Asada Burrito
- Carne Asada Nachos
- Pulled Pork Quesadillas
- Pulled Pork Nachos
- Chicken Tostadas
- Tortilla Chips and regular or Virgin Margaritas
- Alongside other Mexican inspired appetizers like Mexican Shrimp Cocktail, Fire Roasted Salsa and Mango Avocado Salsa
How to Make Salsa Guacamole
Step 1: Mash avocados, salt and fresh lime juice with a fork or pastry blender to reach desired consistency.
Step 2: Add fresh Pico de Gallo and stir to combine. Adjust seasonings and serve.
- 2 large ripe avocados peeled, seeded and quartered
- 1/2 teaspoon kosher salt or more
- 1 tablespoon fresh lime juice 1/2 lime, or more
- 1/3 cup Pico de Gallo or more
- Add avocados, salt and lime juice to medium glass bowl; mash to desired consistency with pastry blender or fork.
- Add Pico de Gallo and gently stir to combine. Serve.
Nutrition information is automatically calculated, so should only be used as an approximation.