Pico de Gallo—that fresh dice of tomato, onion, and chiles—is an essential Mexican table salsa. Adding diced avocado gives it another dimension, mellowing out the acidity and giving it a rich, smooth feel on the tongue. Use this as a dip for tortilla chips, or pile it high in tacos.

This recipe was featured as part of our 3 Party Salsas in 30 Minutes project.

  • Yields: 3 cups
  • Difficulty: Easy
  • Total: 20 mins

Ingredients (7)

  • 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


  1. Cut the serranos into medium dice. Transfer to a small bowl.
  2. Cut the tomatoes into medium-large dice and transfer to another bowl.
  3. Chop the cilantro so that it’s medium to fine and transfer to a third bowl.
  4. Medium-dice the onion and transfer to a fourth bowl.
  5. Cut the avocados in half lengthwise, then peel and pit them. Coarsely chop and transfer to a final bowl.
  6. 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.
  7. Taste and season with additional salt and lime juice as necessary. Serve with chips.

Photos by Chris Rochelle