Super Bowl Guacamole Pico

The first Super Bowl party I hosted, I made triple batches of everything except the guacamole. Big mistake. That green bowl vanished before kickoff, leaving me with mounds of lonely chips and seven very disappointed friends asking if there was more hidden somewhere. Now I always make extra, and honestly, the double batch still barely survives halftime.

Last year my neighbor admitted she had never made guacamole from scratch because she was convinced she would mess up the avocado selection. We spent twenty minutes at the kitchen island just pressing gently on different ones until she understood that perfect give. Now she texts me photos of her guacamole creations like proud parent updates, and her family requests it for everything.

Ingredients

• 4 ripe avocados: Look for ones that yield slightly to gentle pressure but are not mushy, because overripe avocados turn sad and brown instead of bright and green
• 1 small lime, juiced: Fresh lime juice is non negotiable here, because it adds brightness and helps keep the avocado from oxidizing too quickly
• 1/2 teaspoon salt: Kosher salt or sea salt works best to enhance the avocado flavor without making it taste salty
• 1/4 teaspoon ground cumin: This adds a subtle earthy warmth that makes the guacamole taste more complex and interesting
• 1/4 teaspoon ground black pepper: Freshly cracked pepper adds a little spice and depth that pairs perfectly with the creamy avocado
• 1 small garlic clove, minced: One clove is perfect because it adds aromatic flavor without overpowering the fresh avocado taste
• 2 tablespoons fresh cilantro, chopped: Use the tender stems and leaves because they pack the most flavor and brightness
• 2 medium ripe tomatoes, diced: Choose tomatoes that feel heavy for their size and give slightly when pressed, because mushy tomatoes make watery pico de gallo
• 1/4 medium red onion, finely diced: Red onion adds a mild bite and beautiful color contrast to the bright tomatoes
• 1 small jalapeño pepper, seeded and minced: Leaving the seeds in makes it spicier, so adjust based on your crowd heat tolerance
• 2 tablespoons fresh cilantro, chopped: More cilantro in the pico de gallo ties everything together with fresh, herbal notes
• 1 tablespoon lime juice: This ties the pico de gallo together and marries it with the lime already in the guacamole
• 1/4 teaspoon salt: Just enough to draw out the tomato juices and balance all the flavors in the pico
• Tortilla chips or crudités, as desired: Sturdy chips are essential because nobody wants broken chip shards in their guac, but sliced bell peppers work beautifully too

Instructions

Prepare the avocados:

Cut each avocado lengthwise around the pit, twist to separate, and remove the pit carefully with a knife blade tap or spoon scoop

Mash to perfection:

Scoop the flesh into a large bowl and mash with a fork until mostly smooth but still slightly chunky, because texture makes guacamole interesting

Build the base flavors:

Add lime juice, salt, cumin, black pepper, minced garlic, and chopped cilantro, then stir gently to combine everything

Taste and adjust:

Take a small spoonful to test the flavors, adding more salt or lime juice if needed, because every avocado is different and seasoning should match

Make the pico de gallo:

In a separate bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt, mixing gently to avoid crushing the tomatoes

Assemble and serve:

Spoon the guacamole into a serving bowl and top evenly with the pico de gallo, then serve immediately with chips or vegetables

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My brother in law used to claim he did not like guacamole until he tried this version at a family gathering. He stood by the bowl the entire time, absentmindedly dipping chip after chip until he had eaten nearly half of it himself. Now he requests it specifically every time they come over, and his kids have started asking for the green stuff with the tomatoes on top.

Perfect Avocado Selection

I spent years buying avocados that were either rock hard or disappointingly brown and mushy inside. The trick is pressing gently near the stem end, because that spot ripens last and tells you the true condition of the whole fruit. If it gives slightly but still feels firm, you have found the perfect avocado for guacamole that will mash beautifully without turning into an unappealing paste.

Balancing Heat Levels

Jalapeño heat can vary wildly from pepper to pepper, so I always taste a tiny piece before adding it to the pico de gallo. One particularly spicy jalapeño taught me this lesson the hard way when my mild mannered aunt reached for milk after one bite. Now I start with less and let guests add hot sauce if they want more fire, because you can always add heat but cannot take it away.

Make Ahead Strategy

The secret to stress free party prep is making the pico de gallo several hours ahead and keeping it separate from the guacamole until serving time. I learned this after a disappointing bowl of watery guacamole that had sat too long with the tomatoes mixed in. The components actually taste brighter and fresher when kept apart, letting everyone experience that perfect first bite of creamy and crunchy together.

• Press plastic wrap directly onto the surface of leftover guacamole to prevent browning
• Keep the pit in the guacamole if storing overnight, it really does help maintain color
• Add a squeeze of fresh lime juice right before serving leftovers to wake up the flavors

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Watch how quickly this disappears at your next gathering, and do not be surprised if people start hovering around the bowl hoping to score the last scoop with extra pico on top.