Avocado Pico

Avocado Pico

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Lynnda Cloutier


This recipe is a real family favorite. It comes from a wonderful restaurant in Matamoros, Mexico. It’s delicious as an appetizer when spooned into a fresh warm corn tortilla or scooped up with tortilla chips. It also great as is, as a side dishes or salad course with grilled meats, or served on wafer thin slices of raw beef. Be sure to use firm, ripe avocados and make it as spicy as you like by altering the amount of fresh chiles.


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4 to 5 cups
15 Min
No-Cook or Other


  • ·
    3 cups chopped tomatoes
  • ·
    1 medium onion, chopped
  • ·
    3 tbsp. fresh cilantro, chopped
  • ·
    4 cloves garlic, minced
  • ·
    3 avocados, peeled and diced
  • ·
    1 to 2 fresh serrano peppers, seeded and minced
  • ·
    1 tsp. salt
  • ·
    pepper to taste
  • ·
    1 tbsp. vinegar
  • ·
    2 tbsp. oil

How to Make Avocado Pico


  1. Mix tomatoes, onion, cilantro, garlic, avocados, and 1 to 2 peppers, depending on desired hotness. Season with salt and pepper to taste. Gently stir in vinegar and oil. Makes 4 to 5 cups.

Printable Recipe Card

About Avocado Pico

Course/Dish: Vegetable Appetizers
Main Ingredient: Vegetable
Regional Style: Southwestern

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