Pico de gallo is a Mexican salsa made with onions, jalapeños, tomatoes, cilantro, and fresh lemon or lime juice. Depending on the recipe, it may also contain coriander, pineapple, bell peppers, and other extras. Some of its ingredients, such as tomatoes, jalapeños, and lime juice, are rich in vitamin C. This antioxidant prevents the enzymes in avocados from reacting with oxygen, keeping the fruit from turning brown.
With that in mind, put a layer of pico de gallo over your guacamole and then refrigerate the whole thing. You can cover the bowl with plastic wrap to keep the air out. This hack helps slow down oxidation, keeping the guacamole green for longer.
On a similar note, you can squeeze a lemon or lime over the dish to preserve its color and texture. When you’re ready to serve the guacamole, stir in the lime juice or drain it and then use it in salads or other dishes while it’s still fresh. However, pico de gallo will give it a richer flavor than plain lemon or lime juice.
