This pico de gallo salsa recipe is extra delicious with the addition of Fresh California Avocado.
Fresh California Avocado Pico de Gallo Salsa
|2||medium vine-ripened tomatoes, cored and diced|
|1||red jalapeño chile, or more to taste, seeded and minced|
|1/4||cup||minced red onion|
|1||Tbsp.||minced cilantro, optional|
|2||Tbsp.||Fresh lemon or lime juice|
|1/2||tsp.||sea salt, or to taste|
|1||As needed||ripe, Fresh California Avocados, seeded, peeled and diced|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Combine the tomatoes, pepper, jalapeño, cilantro (if using) and lemon or lime juice. Taste and season with sea salt to taste.
- Gently fold diced avocado into the tomato mixture and serve.
Variations: Serrano chile may be used instead of the jalapeño, or for a milder flavor substitute a little red or yellow bell pepper.
Serving Suggestion: Serve Fresh California Avocado Pico de Gallo salsa with warm tortilla chips, or use to top grilled meats, fish or chicken.
Beverage Pairing: Try with this tasty Avorita cocktail.
* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.