Avocado Pico de Gallo
This avocado pico de gallo recipe is a fresh salsa filled with everything you love about pico and guacamole in one bite. Sweet juicy tomatoes are combined with spicy jalapeno peppers and big hunks of avocado for a refreshing salsa. Serve this avocado salsa with tortilla chips or as a topping for grilled chicken tacos.
Servings: 4
Calories: 62kcal
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.
- 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.
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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