This Pico de Gallo with Avocado is a fresh and flavorful topping or side dish. It's easy, quick, and ready in 10 minutes.
What is Pico de Gallo?
Pico de Gallo also called “salsa fresca,” is a fresh salsa made up of finely chopped tomatoes, white onion, jalapeño, cilantro, and lime.
This recipe is commonly used in Mexican cuisine and is an easy refreshing appetizer or side dish you definitely want in your repertoire!
Simple to make and a delicious topping for popular Mexican dishes like tacos, burritos, nachos, and more.
This avocado pico de Gallo recipe is made up of simple ingredients like ripe tomatoes, fresh avocados, and jalapeno pepper. It's a chunky salsa that is perfect for topping tacos, and nachos, or eating with a handful of tortilla chips.
Tomatoes: Any ripe and bright red fresh tomatoes will work. Roma tomatoes are the most popular variety of tomatoes used for Pico de Gallo.
Onion: White onions are more authentic but red onion is equally as delicious. You can use whatever variety of onions you enjoy.
Garlic Cloves: Fresh minced garlic cloves are a must!
Jalapeño: Seeds are removed and this doesn't add a ton of spice but it is a nice addition.
Cilantro: Can't have salsa without fresh cilantro!
Avocado: Cube a ripe avocado and carefully toss it into the salsa right before serving.
Lime: Fresh lime juice is added to prevent the avocado from browning and it adds tons of flavor.
You don't need any fancy equipment to make this fresh salsa recipe.
How to Make This Recipe
This easy recipe takes only a few minutes to whip up and can last a couple of days in the fridge. The full recipe can be found in the recipe card below.
Dice the tomatoes, onion, garlic cloves, jalapeño, and cilantro.
Add the chopped ingredients to a medium-sized bowl.
Squeeze in the lime juice and add a sprinkle of salt and black pepper.
Cube the avocado and carefully toss it into the pico de Gallo.
Taste and adjust the following: lime juice, salt, and black pepper.
The combination of ripe avocados, juicy tomatoes, crisp onion, and cilantro make up the most delicious and flavorful salsa that is a great topping for all your favorite dishes.
Enjoy with tortilla chips: My favorite brand of tortilla chips is Late July Hint of Lime.
Use it as a topping for nachos, enchiladas, burritos, rice bowls, taco salad, and more!
Substitutions & Additions
Tomatoes: If you aren't a big fan of tomatoes, try replacing the tomato with a sweet fruit like pineapple, mango, or peaches.
Onion: White onion is more traditional but red onion is a delicious swap. I like both varieties equally when served in this pico de Gallo with avocado.
Avocado: Simply leave it out or you could replace it with chopped cucumbers.
Jalapeño: The minced jalapeno adds a little bit of heat but can be left out if desired. If you want more heat, you can use a serrano pepper or habanero pepper.
Additions: Fresh corn, black beans, cucumbers, red bell peppers, and red pepper flakes are great additions to this chunky pico de gallo.
Tips & Tricks
Use Ripe Tomatoes! Ripe tomatoes are crucial to making a delicious homemade pico de gallo. Sad dull tomatoes do not make good pico de Gallo. Roma tomatoes are a popular choice for pico de gallo, but you can use any beautiful red tomato available.
Make it less watery: If you're looking to reduce the amount of juice that pools at the bottom of pico, Roma tomatoes are a good choice for you. You can also remove the seeds. I don't do either. I love the pool of juice that settles at the bottom. It's full of flavor! Serve salsa with a slotted spoon to prevent your tacos or nachos from getting soggy.
Chop your ingredients finely. I recommend chopping the tomatoes, onion, jalapenos, garlic, and cilantro in small chunks so you can have a mix of ingredients in each bite.
Add the avocado last. Pico de Gallo is best made ahead of time so the ingredients get to marinate and it will have the best flavor. But I would recommend adding the avocado right before serving. If you have leftovers, the lime juice will help preserve the avocado a little but it will still slightly become brown.
Pico de Gallo is best kept in an airtight container in the fridge for up to 3 days. The lime juice will help prevent browning when it comes to the added avocado.
Frequently Asked Questions
Pico de Gallo is made up of freshly chopped ingredients and served chunkily whereas salsa is typically blended in a food processor and served more smoothly.
Pico is a mild salsa. Jalapeño is added but the seeds are removed and they do not add a ton of spice.
Serve pico de Gallo with tortilla chips or as a topping for nachos, tacos, burritos, and more!
The lime juice that is added to the salsa will help prevent browning. The browning happens when the avocado is exposed to air and doesn't mean it is spoiled. Even if the avocado goes slightly brown, you can still eat the leftover pico.
Pico de Gallo with Avocado
- 1 LB Tomatoes diced
- ½ cup Red or White Onion diced
- 2 Garlic Cloves minced
- 1 Jalapeño seeded and minced
- ½ cup Cilantro finely chopped
- 1 Large Avocado
- 1-2 Limes juiced
- Kosher Salt to taste
- Black Pepper to taste
- Dice the tomatoes, onion, garlic cloves, jalapeño, and cilantro. Add the chopped ingredients to a medium-sized bowl.
- Squeeze in the lime juice and add a pinch of salt and black pepper.
- Cube the avocado and carefully toss into the pico de gallo. Taste and adjust the following: lime juice, salt, and black pepper.
- Enjoy as a topping or with tortilla chips!
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