Always better fresh made at home, and there’s no reason to use one of those pointless dehydrated packets they sell in the produce section.

Use the Pico de Gallo recipe to get started. The only real difference between pico and guac is the avocados.


It's guacamole, does it need a summary?
Prep Time 45 minutes
Course Side Dish
Cuisine Mexican


  • 1 chef's knife
  • 1 thin edged spoon
  • 1 strong fork
  • 1 mixing bowl
  • 1 storage container,
  • 1 piece of cling film


  • 1 Pico de Gallo recipe
  • 6 medium ripe avocados


  • Make the Pico de Gallo.
  • Halve the avocados with the kitchen knife.
  • Remove the avocado seed by dropping the knife's weight into the mid line, then twisting the knife, and the seed will pop right out.
  • Use the spoon to scoop the avocado flesh out of the peel into the bowl.
  • Use the fork to lightly mash the avocado.
  • Add the pico de gallo to the mashed avocado.
  • Stir them together so the pico is incorporated into the avocado mash.
  • Transfer to a storage container immediately.
  • Press the cling film over the top of the guacamole from the center, pressing it outwards, so that there's no air between the film and the guac.
  • Refrigerate for 30 minutes or so to let the flavors mesh.


Serve with tortilla chips, on tacos, in burritors, c’mon, do you really need pointers here? The hard part with guac is not eating all of it with a fork by itself right after you make it.