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Ingredients (7)

  • 3 serrano peppers
  • 1 pound tomatoes
  • 1/3 bunch cilantro
  • 1/2 medium white or yellow onion
  • 2 avocados
  • 1 medium lime, plus 1 more to taste
  • 1 teaspoon kosher salt, plus more to taste
Nutritional Information
  • Calories130
  • Fat10.03g
  • Saturated fat1.45g
  • Trans fat
  • Carbs11.04g
  • Fiber6.05g
  • Sugar3.19g
  • Protein2.29g
  • Cholesterol
  • Sodium328.51mg
  • Nutritional Analysis per serving (6 servings) Powered by

Pico de Gallo—that fresh dice of tomato, onion, and chiles—is an essential Mexican table salsa. Adding diced avocado gives it another dimension, mellowing out the acidity and giving it a rich, smooth feel on the tongue. Use this as a dip for tortilla chips, or pile it high in tacos.

This recipe was featured as part of our 3 Party Salsas in 30 Minutes project.


  1. 1Cut the serranos into medium dice. Transfer to a small bowl.
  2. 2Cut the tomatoes into medium-large dice and transfer to another bowl.
  3. 3Chop the cilantro so that it’s medium to fine and transfer to a third bowl.
  4. 4Medium-dice the onion and transfer to a fourth bowl.
  5. 5Cut the avocados in half lengthwise, then peel and pit them. Coarsely chop and transfer to a final bowl.
  6. 6In a large bowl, combine the chopped avocado, diced serranos and onion, chopped cilantro and tomatoes, the juice of 1 lime, and the measured salt. Mix gently to combine.
  7. 7Taste and season with additional salt and lime juice as necessary. Serve with chips.

Photos by Chris Rochelle

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