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Your tastebuds will be thrilled when you break the traditional pico de gallo mold this summer and go green with our Verde Pico de Gallo!! This vibrant summer salsa is a spicy blend of green tomatillos, green bell pepper, poblano, jalapeño, green onion, cilantro, California Haas avocados, and freshly squeezed lime juice. This dip amps up the flavor of anything you choose to top with it so go ahead and get creative. We love it with chips, obviously...but we also pile this salsa high on eggs, roasted sweet potatoes, and of course tacos!

{ The recipe for this Verde Pico de Gallo and the post that goes with it was made in partnership with California Grown! We received compensation and product in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support! }}

It is no secret that we are HUGE pico de gallo geeks around here, I mean - we made a video just so we could show you the proper way to make traditional pico.

That has to put us in the running for pico de gallo super fan status, right? We almost always have a jar of pico on hand in our fridge for snacking, topping breakfast tacos, and even making the unexpected summer pasta dish on occasion. But, this summer I have been so inspired by the gorgeous Haas avocados showing up at our grocery store from California that my pico main stay has now taken a back seat for this verde hued version!

As much as Todd and I geek out over pico de gallo, our son really LOVES a fun food factoid every now and then...

So here are a few facts about those gorgeous California Haas avocados that we thought you might want to know too…

Did you know that Hass avocados are a California Native?! The Hass variety was discovered in La Habra Heights, California in the 1920’s by Rudolph Hass.
Every Hass avocado in the world can trace its lineage to the original Mother Hass Tree.
Hass avocados account for about 96 percent of the avocados grown in California
California is the largest agricultural state in the nation, providing ⅓ of the vegetables and ⅔ of the fruits & nuts in the United States!
The 2020 California avocado crop is anticipated to be about 369 million pounds with widespread availability starting in early March and hitting peak volume for the American summer holidays.
California avocados are cultivated with uncompromising dedication to quality and freshness, by more than 3,500 growers, on approximately 54,000 acres throughout Central and Southern California.

Want to learn Avocado tips and tricks from the experts, like freezing & ripening instructions? Our friends at California Grown have a pretty impressive Avocado 101 post you should read. Just click here!

Or, if you are looking to learn how to make some delicious new recipes featuring Haas avocados, my friends Kate of Hola Jalapeño and Aida of Salt and Wind are hosting a virtual Masa 101 cooking course on Zoom, Thursday July 23 2020 at 3PM PST, and I spied some pretty delectable recipes in the line up that really showcase avocado! Click here to sign up!!!

If you’ve made our Verde Pico de Gallo I would be so grateful if you would rate the recipe and let me know what you think in the comments below!

I just love hearing from you! Your reviews and comments really help others that visit This Mess is Ours. Want to be a part of our online community outside of the blog? It’s easy!! All you have to do is follow @THISMESSISOURS on FACEBOOK, INSTAGRAM, TWITTER, YOUTUBE, or PINTEREST to see cooking demos, and peeks into our day to day life.

Verde Pico de Gallo

Print Recipe

This Verde Pico de Gallo is amazing as a dip for chips, smothered over tacos, sprinkled over a salad, or piled high on your eggs in the morning.

Author: This Mess is Ours
Prep Time: 15 mins
Total Time: 15 mins
Yield: 6 servings 1x
Category: Side dish
Method: Raw
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

½ pound tomatillos, diced

1 small green bell pepper, seeded and diced

1 poblano pepper, seeded and diced

1 jalapeño pepper, seeded and diced

2 green onions, light green and dark green parts only, thinly sliced

1 bunch of cilantro

juice of 1 lime

1 teaspoon coarse kosher salt

½ teaspoon ground white pepper

2 California Haas avocados, peel and pit removed, diced

Instructions

Combine all of the ingredients except for the avocado in a mixing bowl. Allow to marinate at room temperature for 20-30 minutes. Add avocado right before serving. Store any leftovers in the refrigerator for up to 24 hours.