Avocado Salsa

Christine Gallary
Christine GallarySenior Recipe Editor at The Kitchn
I grew up in a Chinese food-loving family, eating my first restaurant meals in Oakland's vibrant Chinatown. My love of food but lack of cooking experience led to me Le Cordon Bleu in Paris, where I graduated with a Diplôme de Cuisine in French cooking. After culinary school, I learned how to test and edit recipes in test kitchens at Cook's Illustrated and CHOW, falling in love with the process of rigorously testing recipes to make sure they were foolproof for the home cook. I've worked with thousands of recipes over the past 15 years, including developing recipes for the James Beard-award winning Mister Jiu's in Chinatown cookbook. Living in the delicious diversity of San Francisco, I never get tired of finding new ingredients or cuisines to try. My favorite type is Cantonese home cooking — I'm on a quest to recreate the dishes my grandmother used to make. All the food I test at home is eagerly tasted and enjoyed by my husband, Hayden, and daughter, Sophie, while our little dog, Mochi, looks wistfully on.
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published Jan 23, 2022
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avocado salsa on a plate on a table
Credit: Eric Kleinberg; Food Stylist: Kristina Vanni

A chunky salsa full of avocado and tomatoes that's as at home on a tortilla chip as it is next to grilled chicken or fish.

Serves6 to 8

Makesabout 3 1/2 cups

Prep15 minutes to 40 minutes

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avocado salsa on a plate on a table
Credit: Eric Kleinberg; Food Stylist: Kristina Vanni

Avocado salsa is the perfect merging of two of my favorite dips: salsa and guacamole. Diced juicy tomatoes mingle with creamy cubes of avocado, with some onion, jalapeño, and cilantro to spice things up. A squeeze of lime juice and a sprinkle of salt bring everything together into a bright, refreshing salsa that you’ll want to scoop up with tortilla chips or dollop on top of tacos. There’s no cooking required — just some time well spent with a knife and cutting board.

What’s the Difference Between Avocado Salsa and Guacamole? 

Guacamole is made up mainly of avocados which are smashed into a chunky paste. While it shares a similar lineup of ingredients as avocado salsa, this salsa is more equal parts diced tomato and avocado.

What Ingredients Do I Need for Avocado Salsa? 

  • Red onion: Dice the onion small and give it a quick rinse under cold water to remove some of the bite, as it won’t be cooked.
  • Tomatoes: Use whatever tomatoes are in season. Cherry or grape tomatoes have great flavor but do take longer to dice due to their petite size. Roma tomatoes work well and are easier to dice.
  • Jalapeño: The pepper adds a tiny bit of heat and lots of flavor. For a less spicy salsa, take out the seeds and membranes before chopping, or keep them in if you prefer extra zing.
  • Cilantro: A handful of chopped cilantro adds freshness and brightness.
  • Avocados: The most important ingredient are firm, ripe avocados! They should be soft toward the stem end but still firm enough to dice. Too-ripe ones, while delicious, will make the salsa more like guacamole.
  • Lime and salt: Fresh lime juice and salt bring all the flavors together. Taste the finished salsa and adjust with more of these as needed.
Credit: Eric Kleinberg; Food Stylist: Kristina Vanni

What Should I Serve with Avocado Salsa?

Tortilla chips are the natural pairing with avocado salsa, but you can also use the salsa on top of grilled meats or fish, or even as breakfast on a tostada or tortilla crowned with a crispy fried egg and a few dashes of hot sauce. If you have leftover avocado salsa, refrigerate in an airtight container and press a sheet of plastic wrap directly onto the surface to slow down the browning process.

Comments

Avocado Salsa Recipe

A chunky salsa full of avocado and tomatoes that's as at home on a tortilla chip as it is next to grilled chicken or fish.

Prep time 15 minutes to 40 minutes

Makes about 3 1/2 cups

Serves 6 to 8

Nutritional Info

Ingredients

  • 1/2

    medium red onion

  • 3

    to 4 Roma tomatoes, or 1 pint cherry or grape tomatoes (10 ounces)

  • 1

    medium jalapeño

  • 4 sprigs

    fresh cilantro

  • 3

    medium firm, ripe avocados

  • 1

    medium lime

  • 1 teaspoon

    kosher salt, plus more as needed

  • Tortilla chips, for serving (optional)

Instructions

  1. Cut 1/2 medium red onion into small dice until you have 1 cup. Place in a fine-mesh strainer and rinse under cold water for 10 seconds. Set aside in the strainer to drain well.

  2. Prepare the following, adding each to the same medium bowl as you complete it: Cut 3 to 4 Roma tomatoes or 1 pint cherry or grapes into small dice with a serrated knife (about 2 1/2 cups). Stem and seed 1 medium jalapeño (keep the seeds in if you want the salsa spicy), then finely chop (about 4 teaspoons). Finely chop the leaves and tender stems of 4 fresh cilantro sprigs until you have 2 tablespoons.

  3. Halve 3 medium avocados and remove the pits. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the bowl. Use your hands to gently break up the avocado into small pieces.

  4. Halve 1 medium lime and juice the lime until you have 1 tablespoon. Add the onion, lime juice, and 1 teaspoon kosher salt to the salsa and gently fold to combine. Taste and season with more kosher salt and lime juice as needed. Serve with tortilla chips if desired.

Recipe Notes

Storage: Leftovers can be refrigerated in an airtight container for up to 3 days; press a sheet of plastic wrap directly onto the salsa to slow down the browning before sealing the container.

Filed in:
Gluten-Free
Ingredient
Kitchn 100
mexican
snacks
Tomatoes