This Avocado Salsa is our favorite! It's got a wonderfully fresh, and vibrant flavor with the best juxtaposition of textures -- crisp garden veggies with a delightful creaminess from the avocado.
PREP: Prep the veggies, starting with red onion (dice and soak in water if desired -- Note 3). Quarter cherry tomatoes, chop cilantro, dice jalapeños, and finish with dicing the avocados. TIP: Aim to cut ingredients into similar sizes for uniformity and the best texture. What size? the finer the chop, the better -- more flavor in every bite!
COMBINE: In a large serving bowl, combine all the prepped ingredients along with the 3 tbsp lime juice, 1 tsp lime zest, 3 tbsp oil, 1 tsp garlic, and 1/2 tsp each of salt, pepper, and cumin.
SERVE: Toss gently (don't overmix or the avocados will begin to disintegrate). Give salsa a taste test. Add any additional salt/pepper or lime juice to taste (flavors should sing!) then chill in the fridge for 10-15 minutes before serving. TIP: If enjoying with chips, we recommend testing the salsa with the chips to determine if it needs more salt. Since chips are typically salted, the salsa may be best with less salt.
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 then covering with container lid.
Video
Notes
Note 1: Avocados: Ripe Hass avocados are a game changer -- they'll deliver the best flavor and creaminess. To tell if an avocado is ripe, press gently they should yield slightly (think: touching the tip of your nose). Note 2: Tomatoes: 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: Red onion: This is about 1 small 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: Jalapeños: This is about 2-3 jalapeños. If you're sensitive to spice, reduce or omit the peppers. (Wrinkly jalapeños are going to be spicier than smooth jalapeños.) When preparing the jalapeño, you may want to do this with gloves on (or a plastic bag over your fingers) as it can burn your fingers and under fingernails. Wash your hands immediately after preparing/touching them.