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avocado salsa in a white bowl with chips dipped in

Avocado Salsa

Isabel Laessig
You'll want to add this Avocado Salsa to everything from tacos to burgers, steaks, and more! It's tangy, fresh, and utterly delicious!
5 from 1 vote
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Prep Time 10 minutes
Total Time 10 minutes
Course Sauce
Cuisine American, Mexican
Servings 6 servings
Calories 247 kcal

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.
    avocado salsa ingredients being added to a bowl
  • 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
    avocado salsa freshly mixed in a bowl

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

Serving: 1servingCalories: 247kcalCarbohydrates: 19gProtein: 4gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 461mgPotassium: 792mgFiber: 10gSugar: 4gVitamin A: 589IUVitamin C: 24mgCalcium: 26mgIron: 1mg
Keyword Avocado and Tomato Salsa, avocado salsa, avocado salsa recipe, Salsa Recipe with Avocado
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