Ingredients
Scale
- 5 avocados
- 3 cloves garlic, minced
- 3/4 cup pico de gallo
- juice from 1 lemon
- salt to taste, up to 1 tsp
Instructions
- Slice the avocados in half, remove the pits and place the flesh into a glass or stainless steel mixing bowl. Discard the peels and pits.
- Mash the avocados with a fork, potato masher, or pastry cutter. Stop mashing just before you reach your desired consistency, either super creamy or somewhat chunky.
- Add the minced garlic and pico de gallo and stir gently to mix.
- Add the lemon juice and salt a little bit at a time, stirring and tasting after each addition, and stop when you reach your preferred taste.
- Chill in airtight containers 15-30 minutes to let the flavors develop before serving.
Notes
tools
- fork, potato masher or pastry cutter
- large non-reactive mixing bowl, like glass or stainless steel
- knife
This can be served immediately, but chilling leads to a more complex flavor.
See post for tips for storing and preventing browning, including a link to the containers that I use.
Use fresh lemon juice, not bottled. It makes a huge difference.
The amount this recipe yields varies somewhat, but is roughly around 24 oz.
- Prep Time: 5 minutes
- Category: Dips
- Method: No Cook
- Cuisine: Tex Mex
