Load up on those fabulous summer fruits and vegetables with my homemade pico de gallo with avocado recipe made with only fresh and simple ingredients. This recipe is a keeper!
Combine the tomatoes, jalapeno peppers, green pepper, red onion and cilantro in a large bowl and mix everything together gently.
Add lime juice, red pepper flakes, salt and pepper. Taste your pico de gallo and adjust lime, salt and pepper as needed.
Once the mixture is to your liking, add the diced avocado(s) and give the mixture a gentle mix. Do not over mix the avocado as it will become mushy.
Cover the pico de gallo and place it in your fridge for an hour to allow the flavors to come together. Serve the pico de gallo with gluten-free Crunchmaster crackers. See notes.
Notes
Tomato: Choose from heirloom, vine or roma, or even use cherry tomatoes, which you can cut into quarters.Onion: You can use scallions or green onions instead.Cilantro: You could use Italian parsley instead. A little mint is a great addition too. Avocado: I usually add one avocado, but if I'm feeding a bigger crowd, I'll add two. Crackers vs Chips: Crunchmaster crackers are my personal fav, but you could also use tortilla chips or cucumber slices when serving the pico de gallo.Nutrition information is for pico de gallo with avocados only and does not include the crackers.Store leftover pico de gallo in a lightly covered container in your fridge. Consume within 2-3 days.