Pico de Gallo with a Twist

Andy Anderson !


I love my dips, and I love my salsas, but a Pico de Gallo is different. While salsas are cooked, a Pico de Gallo is not: The ingredients are raw… pure, raw goodness.

This is a very versatile recipe, and is at home with chips, on a taco, or spooned lovingly over fish.

I’ve added a few interesting ingredients, such as: tomatillos, avocado, and an extra hit of limejuice; however, I believe that the flavors work quite well together.

So, you ready… Let’s get into the kitchen.

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18 Hr
No-Cook or Other


2 large
tomatoes, from your farmer’s market, small dice
3 medium
tomatillos, small dice
1/4 medium
yellow or red onion, small dice
1 medium
avocado, small dice
1 medium
jalapeño, seeded, small dice
3 Tbsp
fresh cilantro, chopped
1 medium
lime, just the juice
kosher salt, to taste


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1Gather your ingredients.

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2Slice the jalapeño in half, and remove the seeds.

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3Prep your ingredients, but don’t cut into the avocado. Save that until later.

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4Chef’s Note: This recipe does not save well because the avocado will soften with time. If you want, you can prep this dish the day before, but do not add the avocado until ready to serve.

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5Chef’s Tip: Some people do not like the heat of the jalapeño. If that’s true, then simply leave it out; however, if you want it hotter, substitute the jalapeño with a Serrano.

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6Place the ingredients, minus the avocado in a bowl.

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7Throughly mix them, and then add some salt, to taste.

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8Chef’s Tip: Good chef’s season and TASTE what they are serving, so season and taste, season and taste… that’s the way.

9Cover and place into the refrigerator overnight.

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10Chef's Tip: This will help the ingredients get acquainted.

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11The next day, cut the avocado in half, and remove the seed.

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12Use a pairing knife to dice the flesh of the avocado.

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13Scoop out with a spoon.

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14Add to the pico de gallo. Serve immediately, with your favorite chips, or use on tacos or fish. Enjoy.

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15Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Mexican
Other Tags: Healthy, Heirloom