Elevate Your Fiesta with Creamy Avocado Pico de Gallo
When it comes to Mexican cuisine, no gathering is complete without a fresh and flavorful table salsa. Pico de Gallo, a vibrant mix of diced tomatoes, onions, and chiles, is a staple that never goes out of style. But what if you could take it to the next level? By adding diced avocado to the mix, you’ll create a rich, smooth, and utterly addictive dip that will leave your guests begging for more.
The Perfect Blend of Flavors
This creamy twist on traditional Pico de Gallo is a game-changer. The velvety texture of the avocado perfectly balances the bright acidity of the tomatoes and the subtle heat of the serrano peppers. And let’s not forget the freshness of the cilantro and the tang of the lime juice – it’s a match made in heaven!
Get Ready to Fiesta
With this easy recipe, you’ll be dipping tortilla chips and piling high tacos in no time. And the best part? It’s ready in just 20 minutes!
Gather Your Ingredients
- 3 serrano peppers
- 1 pound tomatoes
- 1/3 bunch cilantro
- 1/2 medium white or yellow onion
- 2 avocados
- 1 medium lime, plus 1 more to taste
- 1 teaspoon kosher salt, plus more to taste
Let’s Get Started!
- Prepare Your Peppers: Cut the serranos into medium dice and transfer to a small bowl.
- Chop Those Tomatoes: Cut the tomatoes into medium-large dice and transfer to another bowl.
- Cilantro Time: Chop the cilantro so that it’s medium to fine and transfer to a third bowl.
- Onion Duty: Medium-dice the onion and transfer to a fourth bowl.
- Avocado Prep: Cut the avocados in half lengthwise, then peel and pit them. Coarsely chop and transfer to a final bowl.
- The Final Mix: In a large bowl, combine the chopped avocado, diced serranos and onion, chopped cilantro and tomatoes, the juice of 1 lime, and the measured salt. Mix gently to combine.
- Taste and Adjust: Taste and season with additional salt and lime juice as necessary. Serve with chips and enjoy!
Photos by Chris Rochelle
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