Ingredients
Produce
- 1 avocado, peeled and diced
- 1 cup diced Roma tomatoes
- ⅓ cup diced red onion
- 1 jalapeno, minced (add up to 2 for more spice)
- 1 fresh lime (juice and zest)
- ¼ cup minced fresh cilantro
Seasoning
- Kosher salt to taste
Instructions
- Prevent Avocado Browning: Toss the diced avocado in the fresh lime juice immediately to prevent it from browning and to add a tangy flavor.
- Prepare Vegetables: Dice the Roma tomatoes, red onion, and mince the jalapenos into small, evenly sized pieces for uniform texture and flavor distribution.
- Combine Ingredients: Place the diced tomatoes, onions, jalapenos, and avocado with all the tomato juice and lime zest into a large mixing bowl.
- Add Cilantro and Salt: Finely chop the fresh cilantro and add it to the bowl. Stir all ingredients thoroughly until well combined.
- Adjust Seasoning and Spice Level: Season the mixture to taste with kosher salt. Add additional minced jalapeno if a spicier salsa is desired.
Notes
- For a spicier pico de gallo, substitute jalapenos with serrano peppers or a single habanero pepper.
- If preparing the salsa in advance, omit the avocado until just before serving to prevent browning.
- Store leftovers in an airtight container in the refrigerator for up to three days. Note that avocado browning does not affect taste or quality.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
