Avocado pico de gallo is a fun take on traditional pico de gallo. We use the same mixture of tomatoes, onion, lime, and cilantro but add in creamy avocado. Truly a crowd favorite!
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The combination of refreshing, acidic, spicy, and creamy all-in-one bite is simply addicting. Grab a handful of tortilla chips and dive right in!
This easy recipe is super quick to put together using a few fresh ingredients. It is great for sharing with friends during the warm summer months when tomatoes are in season, but I promise you’ll want to make this dish all year round.
🌟Why This Recipe Works
- We keep the avocado browning immediately by coating it in lime juice.
- Spicy peppers, juicy tomatoes, crunchy, pungent onions, and mild and creamy avocado create a symphony of flavors when combined with lime juice, salt, and cilantro.
Roma Tomatoes - Roma tomatoes are a classic choice for pico de gallo because they typically have fewer seeds and less of the gel that surrounds them, making them easy to dice. They are almost always available at your local grocery store. However, if you live in a place with local fresh tomatoes and they’re in season, any tomato can be used for pico de gallo.
Avocado - You’ll want to use a nicely ripened avocado for this. If you’re lucky to find ripe avocados at the store, try to find one that is soft to the touch but not too squishy. Otherwise, buy your fresh avocados a few days before you plan on making the dip.
Jalapenos - Jalapenos add both color and flavor to this salsa. Jalapenos are the classic choice for spicing up pico de gallo. If you want a spicier salsa, however, you can substitute thai bird chilis, serrano peppers, or – if you’re feeling really brave – a habanero.
Limes- Fresh lime juice provides acidity to the salsa. If you’ve ever enjoyed a bowl of pico de gallo with a handful of tortilla chips, you know that the acidity is a hallmark of this dish.
Don’t leave it out! It also works to keep the avocado from oxidizing and turning brown. The lime juice gives the recipe acidity, but the zest contributes some citrusy lime flavor which works beautifully with the tomato and avocado.
Red Onion- I typically use red onion in my salsa recipes. But you can use a white onion if you prefer.
See the recipe card for exact quantities.
For a spicier salsa, try using serrano pepper, thai bird chilis, or even a habanero or Scotch Bonnet pepper. I don't recommend using red pepper flakes.
For a tropical twist, try adding some diced mango or pineapple to the salsa.
For mild salsa, swap out the hot peppers for a mild red bell pepper. Use 2 tablespoons.
🍲How to Make Avocado Pico
This avocado pico de gallo combines everything I love about pico de gallo and guacamole into one bite that I can savor on a tortilla chip. Here are step-by-step instructions.
Start by coating your avocado in the lime juice.
Add your diced tomatoes, jalapeno pepper, and red onion to a large bowl and stir.
Using a microplane grater, zest the lime. Add the finely chop cilantro.
Season the fresh salsa to taste with salt and pepper.
🥣 How to Use Avocado Pico de Gallo
- This salsa is absolutely amazing all on its own when served with tortilla chips. But I also love it with carrot chips and other fresh veggies.
- It makes a great topping for your favorite Mexican dishes from a classic taco to rice bowls.
- It’s also perfect for grilled steaks, chicken, or fresh fish.
If you plan to make this homemade pico and can’t find a ripe avocado, try storing one in a paper bag with a bunch of bananas. The gas that bananas put out as they ripen also helps to ripen other fruits!
This salsa can be kept in an airtight container in the refrigerator for up to three days. The avocado may turn brown, but this does not impact the flavor or the quality of the dish
I. If making this dish in advance, leave out the avocado for now. When you’re ready to serve the salsa, simply dice up the avocado and stir it in. That way, it doesn’t turn brown while it sits.
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💬Frequently Asked Questions
I don’t recommend freezing pico de gallo. It is best served fresh within a few days after making it.
Because it has so few ingredients, each part of the pico de gallo has a specific job to do. However, you can try making substitutions for things you don’t like or want to change.
Even if you don’t like something as central to the recipe as tomatoes, try substituting diced pineapple or cucumber. You can try other fresh herbs in place of the cilantro, lemon instead of lime juice, or scallions instead of red onion.
Avocado Pico de Gallo
- Mixing Bowl
- Chef's Knife
- Cutting Board
- 1 ripe avocado peeled and diced
- 1 cup Roma tomatoes diced
- ⅓ cup red onion
- 1-2 jalapenos minced
- 1 fresh lime juice and zest
- ¼ cup cilantro chopped
- kosher salt to taste
- Toss the diced avocado in the lime juice to prevent browning. Cut the tomatoes, onion, and jalapenos into small, evenly sized chunks. Place them in a large bowl with the avocado and lime zest. Be sure to add all the tomato juice.1 ripe avocado, 1 cup Roma tomatoes, ⅓ cup red onion, 1-2 jalapenos, 1 fresh lime
- Finely chop the cilantro and add it to the bowl. Stir the ingredients together until they are well combined. Season to taste with salt. Add more jalapeno if not spicy enough.¼ cup cilantro chopped, kosher salt to taste
- Serve the mixture immediately, or store it in an airtight container in the refrigerator until you're ready to eat. For the best taste and freshness, consume within three days.
- For a spicier pico de gallo substitute either serrano peppers or a single habanero pepper.