Try as we might, my husband and I can still not put our finger on one truly great storebought salsa. There are brands here and there that we sort of like, but nothing out of a tub truly hits the spot for our frequent salsa cravings.
This is precisely why I like to make my own salsa, specifically pico de gallo, at home. It doesn’t take more than a bunch of simple, fresh ingredients to make, and it tastes so delicious every time… especially with a handful of tortilla chips and frosty glass of Corona!
Pico de gallo, which in Spanish means “rooster’s beak”, also makes a great topping for some of my favorite Mexican dishes, like quesadillas and carne asada, and since Mark and I love a little kick in our food, those dishes frequent our dinner table. Luckily, fresh tomatoes, cilantro and avocado are never hard to come by in California, and as a native East-Coaster, I’ve learned not to take that for granted!
This scrumptious, healthy salsa is one you won’t be able to resist – It’s easy and quick to make, and it pleases the eye with vibrant colors, and the palate with a tangy taste. Not to mention, it makes for a good excuse to sit outside with a bag of chips and your favorite ice-cold drink!
Avocado Pico de Gallo
Yield: Makes 4-6 servings
1 white onion, diced
4 ripe roma tomatoes, diced
2 ripe avocados, diced
1-2 fresh jalapeno pepper(s), finely chopped (adjust for your heat tolerance)
2 garlic cloves, minced
1/4 cup fresh cilantro, chopped
Juice of 2 limes
Salt and pepper, to taste
Mix all ingredients in a medium-sized bowl and set out at room temperature for 1 hour to allow flavors to blend.
Serve cold or at room temperature with tortilla chips, or as a topping on your favorite Mexican dish.
Can be refrigerated in a plastic container up to two days.