Pico de Gallo is one of the healthiest salsas you can make. And with fresh avocado, wow!
The avocado gives it a delicious, creamy texture that will leave your dinner guests clamoring for more.
But how do you make it? What do you need to do so? Well, the recipe below will outline all.
But first, it’s essential we know what we are making here.
Wherever your travels take you south of the border, you’ll find Pico de Gallo.
It’s a staple at practically every restaurant, and taco stand in Mexico.
Commonly called Salsa Mexicana, you’ll also hear it referred to as Salsa Fresca.
So what is Pico de Gallo?
Traditional Pico de Gallo is a fresh salsa made with chopped tomatoes, red onion, jalapeno or serrano chili, cilantro, and lime juice.
The variation here today adds avocado. What more could you want?
So read on to learn how to make the best Pico de Gallo with Avocado.
- 1 What Do You Need To Make Pico de Gallo with Avocado
- 2 How To Make Pico de Gallo With Avocado
- 3 Other Things To Consider When Making Pico de Gallo with Avocado
- 4 Pico de Gallo with Avocado Recipe
- 5 Lastly
What Do You Need To Make Pico de Gallo with Avocado
Roma Or Plum Tomatoes
Look for fresh, firm tomatoes.
If you can’t find Roma or plum tomatoes, any other firm, ripe tomato will work.
Make your salsa as spicy as you like.
I suggest starting with ½ a pepper and adding more until you reach your desired heat.
Jalapeno or serrano chilis are traditional, but any chili will do. Are you feeling adventurous?
Substitute a habanero for a Yucatan-style Pico de Gallo.
Traditional Pico de Gallo is made with red onion, but feel free to substitute a white onion if you desire.
Fresh cilantro is critical, and you can use it as much as you want.
Make sure it is fresh (no limp stems), or your Pico de Gallo will taste soapy.
If at all possible, use fresh lime.
If you don’t have access to fresh limes, you can use two tbsp of bottled lime juice instead.
You want a large, ripe avocado.
If you can’t find a large avocado, two smaller ones will work just as well.
Salt and Black Pepper
Irecommend using coarse sea salt and freshly ground black pepper.
The salt unlocks the other flavors, but be sure you taste it, so you don’t over-season your salsa.
There’s no special equipment needed to make a delicious Pico de Gallo with Avocado.
All you need is a sharp knife, a cutting board, and a non-reactive mixing bowl.
How To Make Pico de Gallo With Avocado
- Step one: Dice the tomatoes and onion. Devein and remove the seeds from the chile, then dice. Add everything to a non-reactive mixing bowl.
- Step two: Chop the cilantro and add to the bowl.
- Step three: Add the lime juice and mix—season with salt and pepper to taste.
- Step four: When you have the taste you like, gently fold in the diced avocado. Be sure not to over-mix the salsa to avoid ending up with a mushy Pico de Gallo (unless that’s what you want).
- Step five: Serve immediately or store in the fridge for up to three days.
Other Things To Consider When Making Pico de Gallo with Avocado
Quality Ingredients are Key
Fresh ingredients are essential to making a delicious Pico de Gallo. Using overripe tomatoes or a mushy avocado can affect the texture and taste.
Traditional Pico de Gallo is made from Roma or plum tomatoes. Romas are less juicy than regular tomatoes and keep your Pico de Gallo from being too watery.
So look for firm, ripe Roma tomatoes. But if you can’t find them, any other firm fresh tomato will work.
However, I can’t stress it enough; you need firm tomatoes to make a great Pico de Gallo.
Also, you want to use a larger-sized avocado for this recipe.
Make sure it isn’t overripe, or your Pico de Gallo will end up mushy.
The avocado should be firm but with a soft yield to the flesh when you touch it. If you can’t find a large avocado, you can use two smaller ones instead.
What Can I Eat with Pico De Gallo?
This fresh salsa is super versatile. Besides tacos and burritos, Pico de Gallo with Avocado goes great with grilled chicken, beef, and fish.
Add it to quesadillas with a dollop of sour cream.
Combine it with scrambled eggs for instant Huevos Rancheros.
Make a delicious Mexican Shrimp Cocktail by adding grilled shrimp.
Feel free to add this fresh salsa to any dish when you want that delicious south-of-the-border flavor.
And, of course, it makes a great dip with chips or crispy flatbread instead of traditional guacamole.
Pico de Gallo with Avocado pairs well with a glass of chilled white wine or a refreshing margarita.
Enjoy it at your next get-together to add some south-of-the-border fun.
Make More Than You Need!
Once you taste this delicious fresh salsa, you’ll want to add it to practically every dish you make.
So feel free to double the recipe. You can store it in a sealed container in the fridge for up to three days.
It’s even better the next day as the flavors have time to meld together.
I always have a container ready in the fridge to add to our favorite dishes or as a healthy snack.
- 4 ripe, firm, and fresh Roma tomatoes, cored and diced
- ½ to 1 jalapeno or serrano chili (depending on desired heat), seeded, deveined, and chopped
- 1 small red onion, diced
- ½ cup cilantro, chopped
- Juice from 1 large lime
- 1 large, ripe avocado, seeded, peeled, and diced
- Salt and pepper to taste (we recommend coarse sea salt)
- Combine the tomatoes, chili, onion, cilantro, and lime juice.
- Add salt and black pepper to taste.
- Gently fold in the avocado without mashing it.
- You can substitute a red or yellow bell pepper for the jalapeno or serrano chili for a milder flavor.
- Add a handful of cherry tomatoes instead of one of the Roma tomatoes to give your salsa a burst of flavor.
- Consider using lemon juice instead of lime, or mix them half and half.
- Use a sweet white onion instead of the red onion to give your Pico de Gallo a sweeter taste.
That’s all there is to making delicious fresh Pico de Gallo with Avocado.
Enjoy it with all your favorite dishes or by itself as a tasty dip with chips.
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Hi there. I’m Jeremy – a passionate food technologist with several decades in the food industry. With a love for sauces, food, and nutrition, I decided to create WeWantTheSauce. Here I share my experience, knowledge, and recommendations; from ingredients and recipes to storage all the way through to nutrition for every sauce imaginable.