Avocado Salsa (quick and easy)
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.
Servings 4 cups
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.
Notes
Adjust the spiciness by using more fresh jalapeños, another hot chili or adding cayenne pepper.
Yellow or white onions also work, but they're not as vibrant as red. Yellow can also be sharper.
Citrus: I prefer lemon to lime juice, but both work well. Or use a mix of both.
Avocado pico de gallo: They're very similar, but the amount of avocado should be less, making the tomatoes and onions more prominent.
