Fresh Avocado Salsa is made with fresh ingredients and is the perfect salsa for snacking and the perfect garnish for your favorite Mexican dishes.
Avocado Salsa is so much better than anything you can buy at the store! It is light and fresh and is made in minutes! Once you make this Fresh Avocado Salsa recipe you will never want to make another one!
Fresh Ingredients for the Salsa
Salsa made with avocado is delicious! The avocado adds a bit of different flavor that you don’t get with regular salsa. It is a snack that you wont be able to put down and it is healthy!
Only fresh ingredients for this salsa made with avocado. Fresh Roma tomatoes, avocados, red onion (white onion is equally as good), jalapeños, cilantro, fresh lime juice and some coarse kosher salt to balance the flavors.
Tips for Picking the Perfect Avocado
You need ripe avocados for this recipe. Finding the perfect ripe and creamy avocado can be tricky. Here is what I look for:
- The avocado should feel heavy, and be dark in color with hints of green (almost black). If you are using it right away go for a darker avocado. If you are using it in a few days go for a more green one and let it ripen at home.
- The avocado should give a little when you put some pressure on it but not be soft. Soft and mushy is no good because it is over ripe. Hard is also not good as it is not ripe and will take longer to ripen.
- The skin should be bumpy but not have any large dents, which means bruising.
- The stem should not be brown or black. If it is, it is overripe and possibly moldy. Peel back the stem, if the area underneath it is green, your avocado should be perfect.
Making Avocado Salsa
You will need to prep all of your veggies for this salsa. Making fresh salsa is easy but it takes a little time and effort since you have to cut and chop everything.
To chop/dice your Roma tomatoes, cut off each end and then cut them into quarters. I like to remove the slimy, seedy center. This is optional. If you want to do this, slide your thumb down the center of each quarter, scraping downward to remove the seeds. (Do this over a garbage can or bowl to catch the squishy seedy center). You can also slide a spoon down the center of each quarter, removing the seeds. Then chop or dice your tomato into small pieces.
Chop your red (or white) onion into small pieces.
Chop your cilantro. You can keep it rough chopped or chop it fine.
Peel, pit and chop your avocado into small pieces.
Dice/chop your jalapeño into very small pieces. I like mine chopped really finely but you can leave the pieces larger. Leaving the seeds will add some heat. Remove the seeds for less heat.
Toss all of your ingredients into a bowl.
Give it a stir and finish it off with some coarse kosher salt and a squeeze of fresh lime juice. Add the salt and lime to your liking. Add a little at a time, stirring it and tasting it until you get it to your liking.
What to Eat with Avocado Salsa
Of course this Avocado Salsa is delicious with salty crispy tortilla chips for snacking.
I love to use this Fresh Avocado Salsa Recipe for any Mexican dish or over grilled chicken. Try my Grilled Chicken with Avocado Salsa.
Storing Avocado Salsa
Store your salsa in an airtight container in the fridge. It usually only lasts about 2 days. The avocados and veggies get a little mushy and soggy after about day 2 (but it never lasts that long)!
If you liked this recipe please take the time to leave a comment and a star rating below! Also, don’t forget to follow me on Pinterest, Facebook and Instagram!
For some other tasty salsas recipes, try my easy Blender Salsa, my Restaurant Style Salsa or my sweet Mango Pineapple Salsa.
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Avocado Salsa
Ingredients
- 2 avocados
- 3 to 4 Roma tomatoes
- 1 medium red onion *white is yummy too
- 1 large jalapeno
- 1/4 cup cilantro
- 1 lime *more if you want more fresh juice added
- coarse/kosher salt *to taste
Instructions
- Peel, pit and dice your avocado into small pieces.
- Cut off each end of your Roma tomatoes and cut them into quarters. Remove the slimy, seedy, fleshy center by running your thumb down the center or sliding a spoon down the center. This optional, you can keep the seedy center. Then, dice/chop your tomaotes into small pieces.
- Chop/dice your onion into small pieces.
- Finely chop your cilantro. You can also leave it more of a rough chop so you have larger pieces.
- Finely chop your jalapeño. Remove the seeds if you do not want a lot of heat. Leave the seeds for more heat.
- Toss all of the fresh chopped ingredients into a bowl.
- Squeeze fresh lime juice on to the chopped veggies and add some coarse salt. Stir and adjust the lime juice and salt to your liking.
- Serve with tortilla chips or as a garnish for some grilled chicken or your favorite Mexican dishes.
Nutrition information is automatically calculated and should only be used as an approximation.
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