Avocado Pico de Gallo

Ingredients

• 1avocado, peeled and diced
• 180 g (1 cup)diced Roma tomatoes
• 53 g (⅓ cup)diced red onion
• 1, or up to 2jalapeño peppers, minced
• 1fresh lime, juiced and zested
• 4 g (¼ cup)minced fresh coriander
• to tastekosher salt

Instructions

1. 1

   Prepare the ingredients

   Toss the diced avocado with the lime juice to help prevent browning. Cut the tomatoes, onion and jalapeños into small, even pieces, then put them in a large bowl with the avocado and lime zest. Include all the tomato juice.

2. 2

   Mix and season

   Finely chop the coriander and add it to the bowl. Stir until everything is combined, then season with salt to taste. Add more jalapeño if you want a spicier salsa.

What is avocado pico de gallo?

Pico de gallo is a fresh Mexican salsa commonly made with chopped tomatoes, onion, chilli and coriander. This version folds in avocado, bringing a creamy texture alongside the salsa’s juicy, sharp and spicy flavours.

The key to making it work is keeping the vegetables in small, fairly even pieces while leaving the avocado in noticeable chunks. That way, each scoop gets a mix of textures rather than becoming a smooth dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 62 calories, 1g protein, 6g carbs, 4g fat.

The tomatoes and onion provide most of the carbohydrates, while the avocado supplies most of the fat; the recipe contains only a small amount of protein. Serve it with a protein-rich main such as grilled chicken tacos, or add tortilla chips for a more filling snack.

Choosing the ingredients

Tomatoes: Roma tomatoes are a good fit for chopping into salsa. Keep their juices as you cut them and add those to the bowl for extra freshness.

Avocado: Choose one that gives slightly when pressed but is not mushy. Its soft flesh contrasts with the crisp onion and juicy tomato.

Jalapeño: Start with one pepper, then add more if you want extra heat. Removing the seeds and inner membrane can make the salsa milder.

Keep the avocado green

Lime juice: Coat the diced avocado with the juice as soon as it is cut. The acidity helps slow browning, while the lime zest adds fragrance to the finished salsa.

Gentle mixing: Stir carefully once all the ingredients are in the bowl. A light touch keeps the avocado in chunks instead of mashing it into the tomatoes.

Get the texture right

Even cuts: Chop the tomato, onion and jalapeño into similar small pieces so they distribute well through the salsa. Finely chop the coriander so it flavours each bite without leaving large leafy pieces.

Juicy, not watery: Add the tomato juice, as directed, but avoid crushing the tomato pieces while mixing. The finished salsa should be spoonable, with distinct pieces of avocado and vegetables.

Season and serve

Salt: Add it to taste after mixing, then sample a bite with a tortilla chip if that is how you plan to serve the salsa. Adjust the jalapeño at the same time if you want more heat.

Pairings: Serve with tortilla chips as a fresh dip, or use it as a topping for grilled chicken tacos. It is also a bright accompaniment to other savoury grilled foods.

Make it just before eating

This salsa takes about 10 minutes to prepare and needs no cooking. For the freshest colour and texture, mix it shortly before serving.

If preparing components in advance, keep the cut ingredients chilled and combine them close to serving time. Once mixed, the avocado is best enjoyed promptly.

Recipe notes & tips

• Use a ripe avocado that still holds its shape when diced.
• Add the lime juice to the avocado as soon as you cut it.
• Cut the vegetables into small, even pieces for an easier-to-scoop salsa.
• Include the tomato juice for a juicier result.
• Begin with one jalapeño and add more only after tasting.
• Fold the ingredients together gently to keep the avocado chunky.

Variations

• Milder salsa: Remove the jalapeño seeds and inner membrane before mincing.
• More heat: Add the second jalapeño a little at a time, tasting as you go.
• Extra lime: Add a little more lime juice for a sharper, tangier flavour.
• Chunkier texture: Cut the avocado into larger pieces and fold it in gently.
• Chip topping: Spoon the salsa over tortilla chips just before serving so they stay crisp.

Common mistakes to avoid

• Mashing the avocado: Stir gently so the pieces stay distinct.
• Skipping the lime: Toss the avocado with lime juice promptly to help limit browning.
• Discarding tomato juice: Add it to the bowl for the intended juicy texture.
• Uneven chopping: Cut the vegetables into similarly sized pieces so they mix evenly.
• Adding too much chilli at once: Start with one jalapeño and taste before adding more.
• Salting too early: Season after mixing, then adjust to taste.

How to store

Store leftovers in an airtight container in the refrigerator and use within a day; the avocado may brown and soften over time. This fresh salsa is best served chilled or at room temperature and is not suited to reheating.

Frequently asked questions