Avocado Pico de Gallo

Name: Avocado Pico de Gallo
Total time: 25 min
Yield: 6
Ingredients: 2 unit tomato (ripe, seeded and diced small); 1 unit onion (white, diced small); 1 unit chili (serrano, minced with seeds); ¼ cup cilantro (leaves and fine stems, chopped); 1 tbsp lime (juice); ½ tsp salt; 1 unit avocado (diced, folded in last)

Sauces & Drinks · Latin American & Caribbean

A variant of Pico de Gallo — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.

7 ingredients · 25 minutes · 6 servings

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Nothing flagged in the ingredient list. The label is still the last word.

Restrictions

Diets

VegetarianVeganPescatarianNo porkNo alcohol

Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.

Ingredients

Servings:

2 unit	tomato (ripe, seeded and diced small)
1 unit	onion (white, diced small)
1 unit	chili (serrano, minced with seeds)
¼ cup	cilantro (leaves and fine stems, chopped)
1 tbsp	lime (juice)
½ tsp	salt
1 unit	avocado (diced, folded in last)

Optional

Not counted above. The dish works without them.

1 unit

jalapenos (minced, in place of serrano)

Steps

dice10 min
sharp knife, roughly 5 mm and even
tomato + onion, and mince the chilli finer than both. Evenness is the whole texture of the dish — a ragged dice releases more juice from the large pieces and disappears in the small ones. Cut the tomato in half through the equator and flick the seed jelly out with a thumb; that jelly is most of the water
season10 min
diced tomato in a sieve over a bowl
the tomato with the salt and leave it to drain. Salt pulls water out of the cells by osmosis, which both concentrates the tomato flavour and removes the liquid that would otherwise pool in the bowl. Keep the drained juice — it is worth drinking or adding to a dressing
mix3 min
large bowl, folded not stirred
drained tomato + onion + chilli + cilantro + lime juice, turned over gently until evenly distributed. Cilantro added now rather than earlier keeps its edge — bruised early and dressed in acid, it goes flat and grassy
rest2 min
room temperature, uncovered
briefly, then taste and correct salt and lime. Cold blunts both acid and salt, so a pico seasoned straight from the refrigerator will taste under-seasoned at the table and over-seasoned once it warms. After the brief rest and seasoning adjustment, fold in all the listed diced avocado with only a few gentle turns. Serve promptly so the avocado keeps its shape.