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Real Recipes From Real Home Cooks ®

pico de gallo with a twist

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

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.

►
yield 6 serving(s)
prep time 18 Hr
method No-Cook or Other

Ingredients For pico de gallo with a twist

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

How To Make pico de gallo with a twist

  • 1
    Gather your ingredients.
  • 2
    Slice the jalapeño in half, and remove the seeds.
  • 3
    Prep your ingredients, but don’t cut into the avocado. Save that until later.
  • 4
    Chef’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.
  • 5
    Chef’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.
  • 6
    Place the ingredients, minus the avocado in a bowl.
  • 7
    Throughly mix them, and then add some salt, to taste.
  • 8
    Chef’s Tip: Good chef’s season and TASTE what they are serving, so season and taste, season and taste… that’s the way.
  • 9
    Cover and place into the refrigerator overnight.
  • 10
    Chef's Tip: This will help the ingredients get acquainted.
  • 11
    The next day, cut the avocado in half, and remove the seed.
  • 12
    Use a pairing knife to dice the flesh of the avocado.
  • 13
    Scoop out with a spoon.
  • 14
    Add to the pico de gallo. Serve immediately, with your favorite chips, or use on tacos or fish. Enjoy.
  • 15
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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