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Avocado Salsa
5 from 27 votes

Avocado Salsa

Avocado Salsa combines diced tomatoes, red onion, jalapeño, and creamy avocado in a lime and olive oil dressing, finished with fresh cilantro. The salsa has a bright, fresh flavor balanced by the creaminess of avocado and the heat from jalapeño. This makes an adaptable topping or dip that pairs well with tortilla chips or Mexican dishes.

Prep Time
15 mins
Total Time
15 mins
Servings: 8
Course: Side Dish
Cuisine: Mexican

Ingredients

  • 6 medium (20 oz) Roma tomato 20 oz), seeded and diced
  • 1 cup red onion diced, chopped
  • 1 jalapeno pepper seeded and diced (1/4 cup. Leave ribs and seeds if you like heat, large or 2 small
  • 3 avocado semi-firm but ripe, peeled, cored and diced, medium
  • 3 Tbsp olive oil
  • 3 Tbsp lime juice fresh
  • 1 clove garlic finely minced
  • 1/2 tsp salt (more or less to taste as desired)
  • 1/4 tsp black pepper freshly ground
  • 1/2 cup loosely packed cilantro minced, leaves

Instructions

    Cup of Yum
  1. Place red onion in a strainer or sieve and rinse under cool water to remove harsh bite. Drain well. Add to a mixing bowl along with diced tomatoes, jalapeños and avocados.
  2. In a separate small mixing bowl whisk together olive oil, lime juice, garlic, salt and pepper until mixture is well blended. Pour mixture over avocado mixture, add cilantro then gently toss mixture to evenly coat. Serve with tortilla chips or over Mexican entrees.

Notes

  • To reduce spiciness, substitute diced bell pepper for jalapeños.
  • Retain jalapeño seeds and ribs for more heat, or use hotter peppers like serrano or habanero for extra spice.
  • Best served within a few hours to prevent avocado browning; prepare base salsa ahead and add avocado just before serving.