Name: Avocado Salsa Recipe
Prep time: 15 min
Total time: 15 min
Cuisine: Mexican
Ingredients: 6 medium roma tomatoes (about 20 ounces), seeded and diced; 1 cup red onion, finely chopped; 1 large or 2 small jalapeños, seeded and finely diced; 3 to 4 ripe but semi-firm avocados, peeled, cored, and diced; 2 cloves garlic, finely minced; ½ cup cilantro leaves, chopped; 3 tablespoons fresh lime juice (about 2 limes); 3 tablespoons extra-virgin olive oil; 1 teaspoon salt (more to taste); ¼ teaspoon freshly ground black pepper

Jump to Recipe

Introduction

This vibrant avocado salsa is a fresh and flavorful topping perfect for snacking or adding a twist to your meals. Combining creamy avocado with tangy tomatoes, zesty lime, and a hint of jalapeño, it’s a refreshing dish that’s quick to prepare and sure to please.

A close-up top view of a round brown bowl filled with a colorful mix of diced avocado, red onion, tomato, and green herbs, all finely chopped and mixed evenly. The bowl sits on a white marbled surface surrounded by light yellow triangular tortilla chips, three lime wedges, and three glasses with a light golden drink. The scene looks fresh and vibrant, with the salad’s green, red, purple, and yellow colors making a lively contrast against the brown bowl and white marble below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 medium Roma tomatoes (about 20 ounces), seeded and diced
1 cup red onion, finely chopped
1 large or 2 small jalapeños, seeded and finely diced
3 to 4 ripe but semi-firm avocados, peeled, cored, and diced
3 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice (about 2 limes)
2 cloves garlic, finely minced
1 teaspoon salt (more to taste)
¼ teaspoon freshly ground black pepper
½ cup cilantro leaves, chopped

Instructions

Step 1: Rinse the chopped red onion in a fine mesh sieve under cool water to reduce sharpness, then drain well.
Step 2: In a large bowl, combine the diced Roma tomatoes, drained onion, diced jalapeños, and diced avocados gently to avoid mashing the avocado.
Step 3: In a small bowl, whisk together the olive oil, fresh lime juice, minced garlic, salt, and black pepper until well combined.
Step 4: Pour the dressing over the avocado mixture, add the chopped cilantro, and gently toss everything together.
Step 5: Taste the salsa and adjust the seasoning as needed, then serve immediately with tortilla chips or as a fresh topping for your favorite dishes.

Tips & Variations

For extra heat, leave some jalapeño seeds or add a pinch of cayenne pepper.
Substitute lime juice with lemon juice if limes are unavailable.
Use firm but ripe avocados to ensure a creamy texture without becoming mushy.
Try adding diced mango or pineapple for a sweet, tropical twist.

Storage

Store leftover avocado salsa in an airtight container in the refrigerator for up to 1 day to maintain freshness and color. To prevent browning, press plastic wrap directly onto the surface before sealing. Gently stir before serving again. This salsa is best enjoyed fresh and doesn’t reheat well.

How to Serve

A large brown bowl filled with a colorful chunky mix of diced avocado, red onion, tomato, and green herbs, all finely chopped and mixed together, creating a textured, fresh salad look with specks of green, red, purple, and yellow; scattered around the bowl are several triangle-shaped light yellow tortilla chips on a white marbled surface, with one chip held by a woman's hand featuring blue and green painted nails, dipping into the salad; two clear glasses with a golden liquid and ice are placed near the bowl, and lime wedges rest on the surface near the chips, adding bright green accents; photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this avocado salsa in advance?

It’s best to prepare this salsa just before serving to keep the avocados fresh and prevent browning. If needed, prepare the tomato and onion mixture ahead and add the avocado and dressing just before serving.

How can I make this salsa less spicy?

Remove all seeds and membranes from the jalapeños, or reduce the amount used. Alternatively, substitute jalapeños with milder peppers like Anaheim or use a small amount of bell pepper for flavor without heat.