Description
This Chunky Avocado Salsa combines ripe avocados, fresh vegetables, and zesty lime juice for a vibrant and flavorful dip or topping. It’s easy to make and perfect for any occasion, bringing a taste of the tropics to your table. Enjoy it with tortilla chips, tacos, or grilled dishes!
Ingredients
Scale
- 3 ripe avocados
- 1 medium red onion, finely chopped
- 2 medium tomatoes, diced
- 1 jalapeño pepper, seeded and minced
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Optional: 1/2 teaspoon cumin for added flavor
Instructions
- Choose three ripe avocados that are slightly soft to the touch. If they are too firm, let them ripen at room temperature for a couple of days.
- Finely chop the red onion.
- Dice the tomatoes, removing the seeds to avoid excess moisture.
- Slice the jalapeño in half, remove the seeds, and mince it finely.
- Rinse the cilantro under cold water, shake off excess water, and chop it finely.
- Cut the lime in half and squeeze the juice into a small bowl.
- Cut the avocados in half, remove the pit, and scoop the flesh into a large mixing bowl. Mash slightly with a fork for a chunky texture.
- Add the chopped red onion, diced tomatoes, minced jalapeño, and chopped cilantro to the bowl with the avocado. Sprinkle in garlic powder, salt, pepper, and cumin if using.
- Pour the lime juice over the mixture to add flavor and prevent browning.
- Using a spatula or large spoon, gently fold all the ingredients together, being careful not to mash the avocado too much.
- Taste the salsa and adjust flavors with more salt, pepper, or lime juice as needed.
- If time allows, let the salsa sit for 15-30 minutes at room temperature to meld flavors.
- Transfer the salsa to a serving bowl.
- Garnish with whole cilantro leaves or extra diced tomatoes for a pop of color.
- Serve with tortilla chips, as a topping for tacos, grilled chicken, or fish, or as a side for a barbecue.
Notes
- For a spicier salsa, leave some seeds in the jalapeño.
- This salsa is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. To minimize browning, press plastic wrap directly onto the surface of the salsa before sealing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes