This salsa recipe is like a guacamole that hasn't been mashed yet. But the result is very different due to the texture: it's chunky, and the ingredients are more pronounced on their own. It's easy to adjust it to your palate and can be served as an appetizer or side dish.
Quick & creamy
You can whip this up in just 10 minutes, and you may already have the ingredients on hand. Just like with the quick avocado hummus or guacamole, the result is infinitely better than anything you'll find in the grocery store, as you control the freshness and flavor.
This salsa is incredibly easy to prepare and versatile enough to be served as a side dish or appetizer, on its own or with pork nachos, for example. It's a no-brainer to share the table with recipes for 5 de Mayo and outdoor gatherings in general.
Just chop, mix, and serve. Make it as spicy or citrusy as you want. And it's naturally gluten-free. If feeding a large group, you can double or triple the recipe.
Testing Notes
The main issue when making this recipe is having vibrant, not dull, avocado pieces. So, wait to add the avocados until just before serving to prevent them from becoming mushy and losing their color.
Choose avocados that are ripe but still firm – they should yield slightly to pressure but not feel mushy. If your avocados are too soft, your salsa will turn into guacamole (which isn't necessarily bad, but it's not what we're going for here).
Always drizzle the lemon juice (or lime) immediately after dicing the avocados to prevent browning, and don't be shy with the salt – it really brings out all the flavors.
Uses for this salsa
- As a dip: serve with tortilla chips or pita bread as a snack.
- Taco topping: add a spoonful of avocado salsa on top of your favorite fish or chicken tacos, for a burst of fresh flavors and color.
- Side dish: Use it as a condiment or side with grilled meats.
- Topped on burgers: add a tablespoon for flavor and color.
- Mixed in rice or quinoa bowls: add it with beans and sour cream.
One last thing
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Avocado Salsa (quick and easy)
Ingredients
- 4 cups diced avocados, from 3–4 just ripe avocados, not too soft
- 2 tablespoons finely chopped fresh jalapeños, green or red
- 1 cup finely chopped tomato
- ¼ cup finely chopped red onion
- 3 tablespoons chopped fresh cilantro
- 2 garlic cloves, finely chopped
- 2 tablespoons fresh lime juice or lemon juice
- 3 tablespoons olive oil
- ¼ teaspoon salt
- large pinch of black pepper
Instructions
- Place 4 cups diced avocados in a medium bowl. The riper the avocados, the creamier and more blended the salsa will be.
- Add 2 tablespoons finely chopped fresh jalapeños, 1 cup finely chopped tomato, ¼ cup finely chopped red onion, 3 tablespoons chopped fresh cilantro and 2 garlic cloves, minced.
- Drizzle in 2 tablespoons fresh lime juice or lemon juice and sprinkle ¼ teaspoon salt. Then, drizzle 3 tablespoons olive oil sprinkle with ¼ teaspoon salt large pinch of black pepper Gently stir together until well combined. Taste and adjust.
- Chill in the fridge for about 15 minutes before serving with tortilla chips.
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