How do you make avocado salsa?

First, combine diced Roma tomatoes, red onion, jalapeño, avocado, lime juice, salt, and cilantro in a large bowl. Then, toss everything gently, taste for salt, and serve immediately.

Is avocado salsa the same thing as guacamole?

No. Guacamole usually has a softer, mashed texture. However, Avocado Salsa keeps diced avocado, tomato, onion, and jalapeño in distinct pieces, so it feels more like a cross between guacamole and pico de gallo.

What is avocado salsa used for?

Serve it with tortilla chips or spoon it over tacos, wraps, bowls, grilled meat, fish, or shrimp. Also, it works well as a bright side for lunch.

How long is homemade avocado salsa good for?

It tastes best soon after you make it. However, you can keep leftovers refrigerated in an airtight container for about 1 to 2 days, though the avocado may gradually darken.

Avocado Salsa Recipe That’s Fresh, Chunky, and Easy

Description

Fresh, chunky Avocado Salsa made with ripe avocados, Roma tomatoes, red onion, jalapeño, lime, and cilantro. It has the creamy texture of guacamole with the freshness of pico de gallo, and it comes together in just 15 minutes with no cooking required.

Ingredients

Scale

6 Roma tomatoes, seeded and diced
1/2 red onion, chopped
1 jalapeño, seeded and chopped
4 avocados, peeled, pitted, and diced
Juice of 2 limes
1/2 teaspoon salt
1/2 cup chopped cilantro leaves

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Instructions

Combine the diced tomatoes, red onion, jalapeño, avocado, lime juice, salt, and cilantro in a large bowl.
Gently toss until all the ingredients are evenly mixed.
Taste and add more salt if needed.
Serve immediately.

Notes

Use ripe but still firm avocados so the salsa stays chunky rather than turning mushy.

Roma tomatoes work well because they are relatively sweet and not overly juicy.

Parsley can replace cilantro if preferred.

Lime juice helps slow avocado browning, but the salsa tastes best soon after preparation.

For storage, place leftovers in an airtight container with as little trapped air as possible.

The salsa has a fresh, chunky texture with a bright, zesty, mildly spicy, and creamy flavor.

For mango avocado salsa, replace some of the avocado and tomato with chopped mango.

For shrimp avocado salsa, add cooked, chopped shrimp.

For pineapple avocado salsa, mix in chopped pineapple.

Serve with tortilla chips or use it with tacos, wraps, bowls, lunch plates, grilled chicken, shrimp, steak, or fish.