Avocado pico de gallo is a fun take on traditional pico de gallo. Use the same mixture of tomatoes, onion, lime, and cilantro but add in creamy avocado for a delightful chip dip or topping for enchiladas and tacos. This is a great alternative if you don't like the mashed avocado in guac but love the flavor!
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The combination of refreshing, acidic, spicy, and creamy all-in-one bite is simply delightful. It makes a great pairing with my spicy mango salsa. So grab a handful of tortilla chips and dive right in!
This mild salsa is like a chunky guacamole. I coat the avocado in lime juice so it stays bright. It pairs perfectly with bean and cheese tacos, Spanish rice, and pollo asado.
But putting it on crispy sweet potato nachos is probably my fav!
🧾Ingredient Notes
- Tomatoes - Roma tomatoes are my go-to because they have fewer seeds, but use any ripe tomato.
- Avocado - Try to buy your fresh avocados a few days before you plan on making the dip so they have time to ripen.
- Jalapenos - Jalapenos add both color and flavor to this salsa. 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. But in a pinch, use lemon or even orange.
- Red Onion- I typically use red onion in my salsa recipes. But you can use a white onion if you prefer.
💭 Flavor Variations
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
Adding lime juice prevents the avocado from browning too quickly.
Gently stir together the ingredients, you don't want to mash the avocado.
Adding lime zest enhances the flavor without making it to acidic.
Anything with avocado is best eat right away but you can store for several days. Never freeze pico de gallo.
👩🏻🍳 Expert Tip
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!
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📖 Recipe Card
Avocado Pico de Gallo
Ingredients
- 1 avocado peeled and diced
- 1 cup diced Roma tomatoes
- ⅓ cup diced red onion
- 1 jalapenos minced, add up to 2
- 1 fresh lime juice and zest
- ¼ cup minced fresh cilantro
- kosher salt to taste
Instructions
- 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 avocado, 1 cup diced Roma tomatoes, ⅓ cup diced red onion, 1 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 minced fresh cilantro, kosher salt
Notes
- For a spicier pico de gallo substitute either serrano peppers or a single habanero pepper.
Storing Leftovers
- If making this dish in advance, leave out the avocado When you're ready to serve the pico, simply dice up the avocado and stir it in. That way, it doesn't turn brown while it sits.
- 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.
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