Avocado Salsa

5 from 2 votes

This Avocado Salsa is a total winner! Packed with crunchy veggies and creamy avocado, it’s a fresh, flavorful salsa perfect for any occasion.

Prep Time25

Total Time25

Course: Appetizer, Condiment, Side Dish

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: avocado salsa, Avocado Salsa Recipe

Servings: servings, as a side

Author: Chelsea Lords

Cost: $6.24

Equipment

Zester or fine grater
Large bowl

Ingredients

3 large ripe avocados see note 1
2 cups cherry tomatoes quarted, see note 2
3/4 cup finely diced red onion see note 3
1/2 cup finely chopped cilantro
1/4 cup seeded and minced jalapeño see note 4
3 limes
3 tablespoons olive oil
1 teaspoon minced garlic 1 clove, optional
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper

US - Metric

Instructions

Dice red onion (soak in water if desired, see note 3), quarter cherry tomatoes, chop cilantro, dice jalapeños, and dice avocados. Zest lime with a zester (or fine grater) to get 1 teaspoon zest. Juice limes to get 3 tablespoons lime juice. Aim to cut ingredients into similar sizes for uniformity and the best texture. The finer the chop, the better—more flavor in every bite!
In a large bowl, mix all prepped ingredients, oil, garlic, salt, pepper, and cumin.
Gently toss (to avoid mushing avocados), taste, and adjust salt, pepper, and lime juice as needed (flavors should sing!). Chill in the fridge for 10–15 minutes before serving. If enjoying with chips, try testing with chips to determine if the salsa doesn’t need as much salt.

Video

Notes

Note 1: Ripe Hass avocados are a game changer—they’ll deliver the best flavor and creaminess. To tell if an avocado is ripe, press gently, and they should yield slightly (think touching the tip of your nose).

Note 2: Avoid unripe or pink tomatoes; you won’t get the same robust flavor. Look for the ripest, reddest tomatoes. If not using cherry tomatoes, cut the tomatoes in half and use a teaspoon to scoop out the seeds and watery center before dicing.

Note 3: This is about 1 small red onion. If you are sensitive to onions, soak the diced onions in a bowl of cold water for 5–10 minutes before thoroughly draining and adding to the salsa.

Note 4: This is about 2–3 jalapeños. If you’re sensitive to spice, reduce or omit the peppers. (Wrinkly jalapeños are spicier than smooth jalapeños.) When preparing jalapeños, you may want to do so with gloves (or a plastic bag over your fingers) as it can burn your fingers and under fingernails. Wash your hands immediately after preparing/touching them.

Storage: This salsa is best served fairly soon after making—avocados will brown and become mushy the longer they sit. To store any leftovers, cover tightly with plastic wrap, pressing the plastic wrap directly on the surface of the salsa and covering with container lid.

Nutrition