I am not typically a fan of chunky guacamole. I prefer my guac to be a basic combination of ripe avocados, freshly squeezed lime juice, and salt, something more akin to what I use in my favorite breakfast dish, avocado toast. But last summer when my friend Rebekah made the Pioneer Woman’s version of guacamole with fresh tomatoes, onions, jalapeños, and cilantro folded into it, I was sold – each bite has such a complex flavor palette, so no taste is exactly the same. This has been my go-to appetizer since I tried it out on the Fourth of July and, as you’d expect, it pairs perfectly with crunchy, salty chips and icy margaritas. There’s a lot of chopping involved in this recipe but I assure you that the outcome is worth it.

Guacamole with Pico de Gallo

Recipe & photo via The Pioneer Woman

Ingredients:

For the pico de gallo:

• 5 whole plum (roma) tomatoes
• 1/2 whole large (or 1 whole small) onion
• 3 whole jalapeño peppers
• Cilantro
• Lime juice
• Salt to taste

For the guacamole:

• 3 whole avocados
• Pico de Gallo
• Lime juice
• Salt to taste

Directions:

For the Pico de Gallo:

1. Chop tomatoes, onion, and jalapeños into a very small dice (leave seeds in your jalapeños for a spicier Pico de Gallo, and adjust the number of jalapeños to your preferred temperature).
2. Chop up a nice-sized bunch of cilantro (just remove and discard the long leafless stems before chopping).
3. Place all ingredients in a bowl and stir thoroughly.
4. Squeeze the juice of half of one lime into the bowl. Add salt to taste and stir again.

For the guacamole:

1. Start with buttery soft avocados. Halve them lengthwise and remove the pits.
2. Using a spoon, scrape the “meat” out onto a large plate.
3. With the bottom of a clean cup (or with a fork), mash the avocados, making sure to leave it relatively chunky.
4. Add just a couple of shakes of salt to taste.
5. Add a generous helping of the Pico de Gallo and fold together.
6. Squeeze the juice of half of one lime into the bowl and stir together one last time.