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My quick and easy Avocado Salsa recipe makes a perfect topping for tacos and fajitas, dip for chips, or side dish for tender steak and salmon! It's ready in minutes using simple ingredients, but oh-so flavorful. I know you'll love it!
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Salsa Recipe with Avocado
To be honest, I think a good quality salsa is more important than any other topping when it comes to a plate of tacos or burritos, or a simple bowl of tortilla chips. When you have a bowl of salsa that's so good, it's empty before you've finished whatever you're serving it with - that's what I want every time!
And oh, if you feel the same way, this avocado salsa recipe is the answer. It's packed with flavor from fresh, simple ingredients, including avocado, corn, onions, jalapenos and, of course, tomatoes.
Try it in tacos and fajitas of all kinds from beef to seafood, as a chip dip, or even served on top of blackened salmon, grilled pork chops, crispy-seared, juicy steak, or a taco salad. Every bite of this recipe for avocado salsa will have you wishing you'd picked up a couple more avocados at the store... trust me!
Avocado Salsa Ingredients
- Avocados
- Grape tomatoes
- Corn kernels, fresh or frozen
- Red onion
- Cilantro
- Jalapeños
- Lime juice
- Red pepper flakes
- Sea salt
Pick up large, ripe avocados for this salsa recipe. You want them to be nice and soft, but not so soft they're mushy. If your avocados aren't quite ripe enough yet, leave them in a brown paper bag on the counter overnight - even better if you have a banana you can put in there with them.
As for the corn, you can use fresh or frozen corn. I think it's easier to use frozen, but you can't beat the added flavor from freshly grilled corn. I'll shave off the leftovers from a grilled corn on the cob to use for this if I have them, and it's the best!
Oh, and use flaky sea salt. It's way better than table salt!
How to Make Avocado Salsa
- Chop up avocados, tomatoes, red onions, and fresh cilantro. Remove the seeds from jalapenos and mince the peppers.
- Add all to a bowl with corn kernels, lime juice, red pepper flakes, and sea salt. Mix to combine, but don't over-mix - you don't want to make guacamole!
How to Cut an Avocado
- Use a small sharp knife to cut all of the way around the avocado vertically.
- Gently pull the two halves of avocado apart. You can turn them slightly in opposite directions to make it easier.
- Using your knife, carefully and gently cut down into the avocado pit. Turn your knife like a key, and the pit should release from the center of the avocado for easy disposal.
- With the avocado still in the skin, make repeated vertical slices in each half. However thin you make the slices will be how thinly diced your avocado is, so keep that in mind when you're cutting it.
- After making the vertical slices, turn the avocado in your hand and make repeated horizontal slices.
- Run a spoon between the flesh of the avocado and the skin to free your diced avocado into a bowl. If your avocado is nicely ripe, it will come apart easily without any skin sticking onto the avocado.
Easy! It can get messy if you try to dice the avocado any other way, so I recommend following this method.
Avocado Salsa Recipes Tips
- If you want clean avocado salsa, your avocados should be just ripe enough to easily cut and remove from the peel - if they're too ripe and mushy, you may wind up with something like guacamole instead of a salsa texture.
- Use flaky sea salt for best results. Table salt is just not the same, especially in a dish like this where you can really taste the difference.
- To adjust the heat levels, use more or less jalapeno. If you don't want any heat, leave it out entirely.
- The cilantro can be left out too, if you don't like cilantro!
- Cut the onions before you dice the jalapenos to stop yourself from being tempted to touch your face from watery eyes after touching the peppers. I have made this mistake before.
- If you love spice, try using serrano chile peppers instead of jalapenos. They are spicier than jalapenos, but with a similar flavor.
- If you want a thinner texture for your salsa, you can add it to a food processor or blender with some olive oil, extra lime juice, or just a little water to blend it into a puree-like texture... sort of like my Avocado Crema!
- If you love this dish, you have to try my Peach Mango Salsa. It is irresistible!
- Another great dip for chips is my pico de gallo.
- If you like garlic, why not try roasting a clove and mincing it for this recipe?
How long will avocado salsa last in the fridge?
Avocado salsa can last up to a full week in the refrigerator thanks to the lime juice, but it may start to get a little watery after 3-5 days. I recommend enjoying it as quickly as possible, but that shouldn't be a problem... it's delicious!
Avocado and Tomato Salsa FAQ
Avocado salsa uses several of the same ingredients as guacamole, but they have completely different textures. Guacamole is mixed together completely to form one consistent texture, while avocado salsa generally retains chunky, whole pieces of avocado, and has other ingredients added to it such as corn kernels and chopped tomatoes.
Avocado salsa is a mix of ripe avocados, tomatoes, corn, red onion, cilantro, jalapenos, lime juice, red pepper, and sea salt.
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📖 Recipe
Avocado Salsa
Ingredients
- 4 large ripe avocados diced
- 1 cup grape tomatoes chopped
- 1 cup corn kernels frozen or grilled fresh corn
- ½ cup red onion chopped
- ¼ cup fresh cilantro chopped
- 1 to 2 medium jalapeños seeded and minced
- ¼ cup lime juice
- 1 teaspoon red pepper flakes
- 1 teaspoon sea salt
Instructions
- Chop up avocados, tomatoes, red onions, and fresh cilantro. Remove the seeds from jalapenos and mince the peppers.
- Add all to a bowl with corn kernels, lime juice, red pepper flakes, and sea salt. Mix to combine, but don't over-mix - you don't want to make guacamole!4 large ripe avocados, 1 cup grape tomatoes, 1 cup corn kernels, ½ cup red onion, ¼ cup fresh cilantro, 1 to 2 medium jalapeños, ¼ cup lime juice, 1 teaspoon red pepper flakes, 1 teaspoon sea salt
Notes
- If you want clean avocado salsa, your avocados should be just ripe enough to easily cut and remove from the peel - if they're too ripe and mushy, you may wind up with something like guacamole instead of a salsa texture.
- Use flaky sea salt for best results. Table salt is just not the same, especially in a dish like this where you can really taste the difference.
- To adjust the heat levels, use more or less jalapeno. If you don't want any heat, leave it out entirely.
- If you really love spice, try using serrano chile peppers instead of jalapenos. They are spicier than jalapenos, but with a similar flavor.
- The cilantro can be left out too, if you don't like cilantro!
- Cut the onions before you dice the jalapenos to stop yourself from being tempted to touch your face from watery eyes after touching the peppers. I have made this mistake before.
- If you want a thinner texture for your salsa, you can add it to a food processor or blender with some olive oil, extra lime juice, or just a little water to blend it into a puree-like texture... sort of like my Avocado Crema!
- If you love this dish, you have to try my Peach Mango Salsa. It is irresistible!
- Another great dip for chips is my pico de gallo.
- If you like garlic, why not try roasting a clove and mincing it for this recipe?
Nutrition
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