Avocado Pico de Gallo
A bright, freshly prepared salsa featuring juicy Roma tomatoes, crisp onion, fragrant cilantro, jalapeño, lime, and creamy avocado. For the best color and texture, incorporate the avocado immediately before serving.
Pin it to remember it!
Print Recipe
Ingredients
- 2 tablespoons lime juice freshly squeezed from roughly 1 lime
- ½ cup finely chopped red or white onion cut into approximately ¼-inch pieces
- 1 large Hass avocado ripe yet firm
- ¼ teaspoon freshly ground black pepper
- 1½ cups Roma tomatoes cut into uniform ¼-inch cubes
- ¼ cup roughly chopped fresh cilantro
- ½ teaspoon salt
- ½ cup finely minced fresh jalapeño seeded for milder heat or left partially seeded for additional spice
Instructions
- Cut the Roma tomatoes into evenly sized ¼-inch cubes. Finely chop the onion to a similar size so it blends consistently throughout the salsa.
- Remove the jalapeño seeds for a gentler flavor, or retain some or all of them for greater heat. Mince the pepper finely, then roughly chop the cilantro leaves.
- Place the tomatoes, onion, jalapeño, and cilantro in a medium mixing bowl. Sprinkle in the salt and black pepper, then stir carefully until the seasonings are evenly distributed.
- Allow the salt to begin drawing a small amount of liquid from the tomatoes, forming a lightly seasoned juice that flavors the entire mixture.
- Pour the freshly squeezed lime juice over the seasoned vegetables and fold it in gently.
- Halve the avocado, remove the pit, and scoop the flesh from the skin. Cut or break it into bite-sized chunks directly over the bowl.
- Using a spatula, carefully fold the avocado into the tomato mixture without crushing the pieces. Taste and adjust the salt or pepper as necessary.
- Serve immediately to preserve the avocado’s fresh color and firm, creamy texture.
Notes
Add the avocado only shortly before serving to minimize browning.
For a mild pico de gallo, remove the jalapeño seeds and inner membrane. For a spicier result, leave some of the seeds intact.
Freshly squeezed lime juice provides the brightest flavor and should be added immediately before the salsa is served.