I used to think guacamole was just mashed avocados with some lime juice, and honestly, that’s not wrong. But then I started mixing in pico de gallo instead of plain tomatoes and onions, and it changed everything.
The salsa does all the chopping work for you—the tomatoes, onions, and jalapeños are already diced and ready to go. You just mash your avocados, fold in the pico, add a squeeze of lime and some cilantro, and you’re done. It takes maybe five minutes, and you get way more flavor than the basic version. Plus, if you’re already buying salsa for chips, you’ve got your guacamole ingredient sitting right there in the fridge.
Why You’ll Love This Guacamole
- Super quick to make – This guacamole comes together in just 5-10 minutes, making it perfect for last-minute gatherings or when you need a snack right now.
- Only two ingredients – You just need avocados and pico de gallo, so there’s no hunting down a bunch of different items at the store.
- Fresh and flavorful – The pico de gallo adds all the flavor you need—tomatoes, onions, cilantro, and lime—without you having to chop everything separately.
- Perfect for any occasion – Whether you’re hosting a party, making taco night, or just want a healthy snack with chips, this guacamole works every time.
What Kind of Avocados Should I Use?
For guacamole, you’ll want to use Hass avocados, which are the dark, bumpy-skinned ones you see most often at the grocery store. They’re creamier and have a richer flavor than the smooth, bright green Florida avocados. The key is making sure they’re ripe – give them a gentle squeeze and they should yield slightly to pressure but not feel mushy. If your avocados are still firm, just leave them on the counter for a day or two until they’re ready to go.
Options for Substitutions
This simple guacamole recipe is pretty straightforward, but here are a few swaps you can make:
- Avocados: Honestly, there’s no good substitute for avocados in guacamole – they’re the star of the show and what makes this dip what it is. Make sure they’re ripe (they should give slightly when you press them) for the best texture.
- Pico de gallo: If you don’t have pico de gallo, you can make a quick version by mixing diced tomatoes, onions, cilantro, jalapeño, and lime juice. Or use regular chunky salsa – just make sure to drain it well so your guacamole doesn’t get watery. You could also use salsa verde for a tangier flavor.
Watch Out for These Mistakes While Cooking
The biggest mistake people make with guacamole is choosing avocados that aren’t ripe enough, which makes them impossible to mash smoothly – you want avocados that give slightly when you press them gently, not rock-hard or mushy.
Another common error is forgetting to drain the pico de gallo completely, which can turn your guacamole watery and dilute all the flavors, so make sure to press out as much liquid as possible before mixing it in.
To keep your guacamole from turning brown too quickly, press plastic wrap directly onto the surface before refrigerating, and if you’re making it ahead of time, save one of the avocado pits to nestle into the guacamole, which helps slow down oxidation.
What to Serve With Guacamole?
Guacamole is perfect with a big bowl of tortilla chips for scooping, but it’s also great as a topping for tacos, burritos, or quesadillas. I love spreading it on toast for breakfast or using it as a condiment for burgers and sandwiches instead of mayo. It also works well alongside grilled chicken, steak, or fish – just dollop some on top right before serving. If you’re putting together a snack spread, set it out with some salsa, queso, and veggies like bell pepper strips and cucumber slices for dipping.
Storage Instructions
Store: Guacamole is best enjoyed fresh, but you can keep it in the fridge for up to 2 days. Press plastic wrap directly onto the surface of the guacamole to prevent browning, then store it in an airtight container. A little browning on top is normal, just scrape it off before serving.
Make Ahead: If you want to prep ahead, you can dice your pico de gallo and have it ready in the fridge. Just wait to mash the avocados until about an hour before serving to keep everything fresh and green. Avocados brown pretty quickly once they’re cut, so last-minute prep works best for this one.
| Preparation Time | 5-10 minutes |
| Cooking Time | 0-0 minutes |
| Total Time | 5-10 minutes |
| Level of Difficulty | Easy |
| Servings | 2.5 cups of dip |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 650-800
- Protein: 6-8 g
- Fat: 60-75 g
- Carbohydrates: 30-40 g
Ingredients
- 3 ripe avocados
- 1 cup pico de gallo salsa
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 2 tablespoons fresh cilantro, chopped
Step 1: Prepare and Cut the Avocados
- 3 ripe avocados
Cut each avocado in half lengthwise around the pit, then twist the halves apart.
Remove the pit by carefully striking it with the blade of your knife and twisting it out.
Scoop the flesh into a medium bowl using a spoon, working close to the skin to capture all the creamy interior.
Step 2: Mash and Season the Avocados
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
Using a fork, mash the avocado to your preferred consistency—I prefer leaving some small chunks for texture rather than making it completely smooth, as this gives the guacamole more appealing character.
Add the lime juice and kosher salt immediately, and fold gently to combine.
The acid from the lime juice will help prevent browning and brighten the flavor.
Step 3: Combine with Salsa and Cilantro
- 1 cup pico de gallo salsa
- 2 tablespoons fresh cilantro, chopped
- mashed avocado mixture from Step 2
Fold the pico de gallo salsa and fresh cilantro into the mashed avocado mixture from Step 2 until just combined.
Be gentle with your folding to maintain some texture in the guacamole rather than over-mixing, which can make it dense and unappetizing.
5-Minute Guacamole with Salsa
Ingredients
- 3 ripe avocados
- 1 cup pico de gallo salsa
- 1 tablespoon fresh lime juice
- 1/4 teaspoon kosher salt
- 2 tablespoons fresh cilantro, chopped
Instructions
- Cut each avocado in half lengthwise around the pit, then twist the halves apart. Remove the pit by carefully striking it with the blade of your knife and twisting it out. Scoop the flesh into a medium bowl using a spoon, working close to the skin to capture all the creamy interior.
- Using a fork, mash the avocado to your preferred consistency—I prefer leaving some small chunks for texture rather than making it completely smooth, as this gives the guacamole more appealing character. Add the lime juice and kosher salt immediately, and fold gently to combine. The acid from the lime juice will help prevent browning and brighten the flavor.
- Fold the pico de gallo salsa and fresh cilantro into the mashed avocado mixture from Step 2 until just combined. Be gentle with your folding to maintain some texture in the guacamole rather than over-mixing, which can make it dense and unappetizing.
