Pico De Gallo With Avocado

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Pico De Gallo with Avocado is so flavorful and easy to make. It’s filled with fresh ingredients and doesn’t require any cooking!

Pico De Gallo with Avocado in a white bowl on a marble countertop.

Why You’ll Love This Recipe

You are going to love everything about this Avocado Pico de Gallo. It’s simple, fresh, and oh-so-flavorful! I love making this chunky homemade salsa because all you have to do is roughly chop the ingredients, then stir them all together.

Though you can make this any time of the year, the best time is during the summer with all those farmer’s market fresh tomatoes.

This twist on the traditional Mexican salsa is great on anything from tacos to tortilla chips. You can even get creative and toss it on a salad, on a burger, or serve it with your breakfast.

If you love salsa recipes, try this Mango Salsa with Jalapeño or this Homemade Roasted Salsa Verde.

Ingredients

The most important thing when making Pico de Gallo is ensuring all the ingredients are fresh and ripe!

I love that you can adjust the amounts in this recipe to suit your tastes. If you want more onion, add more! If you like it spicy, add an extra jalapeño or swap it out for a Serrano or habanero pepper. Taste and adjust accordingly.

Ingredients to make pico de gallo with avocado.

Tomatoes: Roma or plum tomatoes are best in this recipe since they aren’t as watery as other varieties. Choose tomatoes that are perfectly ripe for the best flavor.
Onion: Use red or white onion in this recipe. I typically opt for red onion for a more sweet flavor, however white onion is what is traditionally used in pico de gallo, so either will work! Read more about all the types of onions and what they’re best for.
Jalapeño: A jalapeño, seeded and finely minced. For a more spicy Pico de Gallo, leave the seeds in or use a serrano pepper. Omit the pepper if you don’t like spice.
Cilantro: Roughly chopped fresh cilantro for plenty of flavor.
Lime: Juice of one small lime for a tangy flavor.
Sea Salt: So important! The salt brings it all together.
Avocado: A perfectly ripe avocado, diced.

How to Make the Best Pico de Gallo

Just toss all the ingredients together in a bowl except the avocado. Let it rest for 10 minutes to let all those flavors marinate together, then stir in the avocado. That’s it!

A white bowl with diced tomatoes, red onion, jalapeno, cilantro, lime juice, and salt.

Pico De Gallo in a white bowl on a marble countertop.

Expert Tip: For the best texture and flavor, serve it immediately. If you need to make it ahead of time or have extra, you can refrigerate it in an airtight container for up to 2 days.

Pico De Gallo Mix Ins

So obviously, my favorite mix-in for pico de gallo is avocado, but there are so many other options to customize it! Try stirring in some sliced green onion, diced bell peppers, diced cucumber, or even some corn.

Serving Suggestions

You can serve this so many things. These are just a handful of recommendations – get creative!

Tacos
Burritos
Fajitas
Quesadillas
Huevos Rancheros
Nachos
Grilled Steak or Chicken
Burgers
Scrambled Eggs
Enchiladas

A hand holding a tortilla chip with pico de gallo with avocado on it.

Frequently Asked Questions (FAQ’s)

What is pico de gallo?

Pico de Gallo, also known as salsa fresca, is a fresh Mexican salsa. It’s made from fresh, uncooked ingredients, including tomatoes, white onions, cilantro, serrano peppers, and lime juice. The ingredients are chopped and mixed together for a chunky texture.

What type of tomatoes are best for pico de gallo?

Roma tomatoes are often the go-to choice for Pico de Gallo because they have a firm texture and fewer seeds, which makes them easier to dice and less watery in your salsa.

How do you select a ripe avocado?

Gently squeeze the avocado, and if it has a slight give to it, then it’s ripe. The stem or cap at the top of the avocado should come off easily and you should see green underneath.

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