Pico de Guaco mixes pico de gallo and guacamole for a delicious dip with plenty of fresh veggies.
Pico + Guac = Pico de Guaco
A few days before we left for Kentucky the folks from the California Avocado Commission sent me some gorgeous avocados in the mail. There was no way that I was going to let those beauties go bad while we were at my mom’s and I just couldn’t bring myself to give them away so we packed them across the country with us… the obvious solution right?!
We made all kinds of guacamole and avocado toast at my mom’s and loved every minute of it. Thomas and I are huge avocado lovers and these were just perfect. Avocados are in season right now in California (and the season runs through the summer), which means the quality was excellent. My mom made a delicious pico de gallo for dinner one night and I thought it would be even better with avocado in it. When you mix pico and guac only good things happen. The smooth and creamy with a little bit of heat, crunch, and limey sour are a match made in heaven.
This recipes travels well and is easy to make large batches of. Take it with a big bag of chips to your next cookout or family party and chances are good you’ll be asked to bring it the next time people gather.
How do I keep the avocados from turning brown?
Lemon and lime juice help delay an avocado from turning brown so that it stays looking nice and pretty. This recipe already has lime juice in it for flavor and to help avoid browning!
How can I make the salsa more spicy or mild?
Anaheim peppers are pretty mild with just a touch of heat. If you like more of a strong mild or light-medium salsa in heat then use the jalapenos. If you are super sensitive to spice, use green bell peppers instead of the hot peppers.
How do I store the leftovers?
Leftovers can be stored in an airtight container for up to a week. The avocados may get brown after a couple of days, so keep an eye on them.
- 10 Roma tomatoes, chopped
- 1/2 bunch cilantro, chopped (around a 1/2 cup after chopping)
- 1/2 medium sweet or red onion, chopped
- 2 Anaheim peppers or 2 jalapenos, seeds removed and chopped
- 1 lime’s juice
- Scant 1/2 teaspoon garlic powder
- lots of salt and pepper, start with 1/2 teaspoon of each and add to taste
- 2–3 ripe California avocados, peel and pit removed and cut into small pieces
- Mix the tomatoes through the salt and pepper together in a bowl. Taste the salsa and adjust the salt and pepper as needed. Add the chopped avocado and gently fold it into the salsa. If you have a few hours, mix it together and leave it on the counter top so the flavors will blend. Serve at room temperature with chips, in tacos, on top of enchiladas, or in your favorite salad.
This is so tasty with homemade baked corn tortilla chips if you have the time!
- Category: dip
- Method: chopped
- Cuisine: American
Keywords: salsa, dip, pico de gallo, guacamole, pico de guaco, mexican
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More Salsas and Dips:
- Classic Layered Bean Dip
- Healthy Black Bean Dip
- Easy Restaurant-Style Salsa Recipe
- Mango Salsa Recipe
- Simple Salsa Verde Recipe
- Pineapple Salsa
- Chunky Fresh Tomato Salsa
- Creamy Cilantro Lime Dressing (Great on Tacos)
- Not Yo Mama’s Bean Dip
- Pomegranate Mango Salsa
- The Best Blender Salsa Ever
This post was originally published in 2014 and has been updated in August 2019.
Pico de Gallo with Avocado is delicious and flavorful, perfect for dinner or for bringing to a cookout or party.