This avocado Pico de Gallo has the perfect blend of tangy, creamy and spicy flavors, and is a delicious and unique take on the classic Mexican salsa.
Team it up with tortilla chips or serve it with your nachos and enjoy the riot of textures and flavors.
This easy recipe barely takes 10 minutes to put together, and is a great one to whip up when you’re looking for a quick Mexican side dish.
Salsa and Pico de Gallo are my absolute favorites, especially during the summers when there’s plenty of fresh produce to put to use.
And thanks to my love of experimenting, I tried out lots of different versions too!
And that’s when I tried this recipe.
- What's So Great About the Recipe?
- Ingredients For the Avocado Pico de Gallo Recipe
- How to Make Avocado Pico de Gallo
- Substitutions & Variations
- 💭Top Tip
- How to Store the Leftover Pico de Gallo
- Tips & Tricks to Nail the Recipe
- How to Serve Avocado Pico de Gallo
- Related Recipes
- Avocado Pico de Gallo
- Food Safety
What's So Great About the Recipe?
My favorite part about this Mexican salsa is the fact that it is made with fresh ingredients.
I’m a big advocate for eating raw fruits and veggies, and this recipe totally ticks all the boxes when it comes to taste, texture, flavor and simplicity.
It truly is one of the simplest and most effortless appetizer recipes I’ve ever tried.
Also Read: Pineapple Pico de Gallo
Ingredients For the Avocado Pico de Gallo Recipe
Ready to make Pico de Gallo with avocado? Here’s all you’ll need.
Avocado: You'll, of course, need to start with fresh and ripe avocados.
Onion: Finely chopped onion brings some beautiful pungent flavor and crunch factor into the Pico de Gallo. I used red onion, but you can also use white onion if that’s what you have at hand.
Tomato: You’ll also need some fresh tomatoes to bring some juiciness into the salsa. Roma tomatoes are typically used, but you can use any ripe tomatoes you can find.
Lime juice: Freshly squeezed lime juice simply brightens up the salsa like nothing else. You can use lemon or lime juice- whatever you can get your hands on.
Cilantro: Chopped fresh cilantro brings some beautiful zesty goodness into the salsa. You can skip this one if you don’t like cilantro.
Jalapeno: I also added some chopped jalapeños for that kick of heat.
Brown sugar: This one’s optional, but you can also add a dash of brown sugar to balance out the heat from the jalapeno peppers.
Garlic: Fresh garlic brings an incredible umami into the salsa. In my books, this one’s an absolute must!
Seasonings: I kept the seasonings simple and used just a dash of salt and pepper.
See recipe card for quantities.
How to Make Avocado Pico de Gallo
Ready to try this homemade Pico de Gallo with avocado recipe? Here’s what you’ll need to do.
In a medium bowl, combine all ingredients and give it a good mix.
Taste and season as per your preference.
Enjoy immediately or store in a container in the refrigerator.
Substitutions & Variations
- Don’t have fresh garlic? A dash of garlic powder can do the trick too!
- I used jalapeño peppers, because they have a milder flavor. If you want to try a spicy salsa recipe, you can use Serrano peppers or even some Habanero peppers.
- Don’t have Roma tomatoes? Halved or quartered cherry tomatoes could be a good option too.
Also Read: Cucumber Pico de Gallo
I personally love a good chunky Pico de Gallo, which is why I chose to dice the ingredients into bigger pieces. If you’re planning on using this as a topping on your tacos, you might want to opt for small chunks.
How to Store the Leftover Pico de Gallo
If you have any leftovers, you can transfer them to an airtight container or a mixing bowl and cover it up with some cling wrap before refrigerating it. It should stay good for up to a couple of days.
Since this is a fresh salsa, it can’t last beyond that. You may be tempted to freeze it, but it will actually ruin its texture. I wrote a detailed post about how freezing Pico de Gallo is a big no-no.
You can also use the leftover salsa as a topping over your rice bowls along with some black beans. And that’s not it- here are 10+ ways to use leftover Pico de Gallo.
Also Read: Cabbage Pico de Gallo
Tips & Tricks to Nail the Recipe
- Based on your personal taste preference you can choose to keep the seeds and the membrane in the jalapenos, or remove them before you chop them up and add them into the salsa.
- Make sure you choose the best quality, Hass avocado for this recipe. It really makes all the difference.
- You can experiment with different kinds of tomatoes and onions too! Check out my post about how to choose the best onion and tomatoes for Pico de Gallo recipes.
- I would recommend making the avocado Pico de Gallo a few hours in advance and letting it sit in the refrigerator. This will help the flavors develop even more.
How to Serve Avocado Pico de Gallo
Your fresh Pico de Gallo with avocado can be a great alternative to your classic salsa fresca or any other fresh salsas for that matter.
Team it up with some nachos or tortillas and serve it as a snack for a party.
I love serving this unique concoction of fresh veggies with my fajitas, burritos, quesadillas and enchiladas.
This chunky salsa can also be a great topping over your classic tacos- it’s a must-have for your taco Tuesdays.
You’ll also find this salsa being served with some Carne Asada and lots of other Mexican foods. It is truly a Mexican cuisine essential.
Thanks to its great texture, you can also enjoy it like a salad.
The best way to choose a ripe, creamy avocado is to check its skin. The skin should ideally be completely brown, and yet, the avocados should feel firm to touch.
Looking for other recipes like this? Try these:
Avocado Pico de Gallo
- 1 avocado
- 1 lime juiced
- 1 tomato
- 1 red onion
- 2-3 garlic finely chopped
- 1 jalapeno finely chopped
- 1 teaspoon cilantro chopped
- ½ teaspoon brown sugar optional
- salt to taste
- In a medium bowl, combine all ingredients and give it a good mix.
- Taste and season as per your preference.
- Enjoy immediately or store in a container in the refrigerator.
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove