If you love guacamole and salsa, then Avocado Salsa is sure to be your new favorite dip! Loaded with fresh avocados, tomatoes, jalapeños, and onion, all tossed in a bright lime dressing that’s easy to make in just minutes. This eight-ingredient dish is great to serve as an appetizer for a party and delicious over grilled fish and meats.
What Makes Avocado Salsa Perfect For Any Occasion
Avocados and salsa combined in one bite? Count me in! This recipe is perfect for chip-dipping, taco-topping, or even jazzing up fajitas and nachos fresh off the skillet! And, I love the hint of heat it gives to salads and sauces.
Avocado Salsa is one of those special “extras” that take everything it’s served to a whole new level!
What You Need To Make Avocado Salsa
- Lime Juice
- Olive Oil
- Garlic Powder
- Cilantro – if you’re not a fan, then substitute parsley
How To Pick The Right Avocados
- Color Matters: Start by looking at the color. A ripe Hass avocado (the most common variety) will typically be a deep green to almost purplish-black. However, be aware that some varieties remain green even when ripe, so color is a good initial indicator but shouldn’t be the only factor you consider.
- Feel the Texture: Gently squeeze the avocado without using your fingertips, as this can cause bruising. A ripe avocado will yield slightly under gentle pressure. It should feel soft but not mushy.
- Check the Stem: Peek under the small stem or cap at the top of the avocado. If it comes off easily and you see a green color underneath, that’s a good sign. If it’s brown, the avocado might be overripe.
- Uniform Softness: Ensure the softness is uniform throughout without any mushy or sunken spots, which might indicate over-ripeness or internal bruising.
- Avoid Visible Blemishes: While some minor surface imperfections are normal, large blemishes or significant soft spots usually indicate damage or rot underneath.
How To Make This Avocado Salsa Recipe
- Chop the avocados, tomatoes, onions, and jalapeños into small pieces. One of the keys to success in making this salsa is to make sure to cut your veggies into small, uniform pieces. Just take your time. It’s worth it!
- Mince up the cilantro into very small pieces.
- Juice a lime. The taste of fresh citrus is another key to making this recipe extra special.
- This salsa is best served fresh. You can make it up to about 2 hours in advance of when you want to serve it.
Tips And Tricks For Making And Serving
- Ripe Avocado: Ensure your avocado is perfectly ripe for the best flavor and consistency. A ripe avocado will be slightly soft, but not mushy.
- Pit Removal: To safely remove the pit from an avocado, slice the avocado in half lengthwise, then gently strike the pit with a sharp knife, twist, and pull it out.
- Serrano Pepper: For a spicy kick, finely chop a serrano pepper. Remember, the seeds and membranes are where most of the heat is, so adjust according to your preference.
- Garlic Cloves: Fresh garlic cloves can elevate the flavor of your salsa. Crush or finely mince them for the best distribution of flavor.
- Serving with Tacos and tortilla Chips: Avocado salsa is great to serve with tacos and tortilla chips. For tacos, it provides a refreshing creaminess, and for tortilla chips, a fantastic dip!
- Preserving Freshness: If you’re not serving the salsa immediately, press a piece of plastic wrap directly onto its surface. This prevents it from browning and keeps it fresh and vibrant until you’re ready to dive in.
Take It From Chunky To Creamy Avocado Salsa Easily!
Transforming chunky avocado salsa into a creamy delight is easier than you’d think! Start by placing your chunky avocado salsa in a blender or food processor. Pulse until you achieve the desired smoothness, adding a touch of lime juice or water to assist in blending if needed. The result? A velvety and rich avocado salsa perfect for drizzling or dipping.
Serve Easy To Make Avocado Salsa With These Delicious Recipes
- Sheet Pan Chile Lime Shrimp Fajitas
- Crock Pot Taco Soup
- Oven Baked BBQ Chicken
- Hearty Turkey Chili
- Creamy White Chicken Chili
- Place chopped avocados, tomatoes, jalapeños, onions, and cilantro in a medium-size bowl. Set aside.
- In a jar with a lid or small mixing bowl, add olive oil, lime juice, garlic powder, and salt and pepper. Shake or whisk until blended. Pour over chopped vegetables. Lightly toss together. Serve immediately or can be stored up to 24 hours.