This Avocado Salsa has the perfect amount of heat and bright, citrusy flavor.
Growing up in Los Angeles, I was blessed with access to amazing produce and some of the best farmers’ markets in the country. It seems like year-round in Southern California, every fruit and vegetable you can think of is at its peak and always in season. One of the best fruits we’ve got on our produce stands is the avocado. They always have a bright green color and are perfectly ripe—and this recipe for avocado salsa is the ideal way to showcase them.
This salsa is made with fresh, vibrant ingredients, including spicy jalapeños, juicy tomatoes, crisp red onions, bright lime juice, and, of course, creamy avocados—and it’s so good you’ll ditch the tortilla chips and eat it straight with a fork. I love serving it with tacos, burritos, nachos, and chilaquiles—basically any Mexican dish you can think of. The creaminess of the avocado and spicy kick from the jalapeños create a flavor combination that’s just too hard to resist. Try making this avocado salsa this week, and I promise it’ll become a staple side dish in your household.
How can I make this salsa less spicy?
If you want to make this salsa less spicy, I recommend removing all of the seeds from the jalapeños or just opting out of using them altogether. If you want a subtle heat that won’t set your mouth on fire, then I suggest just adding a dash of hot sauce or a sprinkle of red chili flakes.
How do I store leftovers?
Avocado quickly turns brown after being exposed to air. While lime and lemon juice can slow the oxidation, they won’t stop it entirely—so it’s best to make this salsa right before serving. If you do have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
Serving suggestions
I love serving this avocado salsa with a bowl of crispy homemade tortilla chips and an assortment of fresh veggies like carrots, cucumbers, radishes, and cherry tomatoes. It’s an amazing dip to serve at any backyard BBQ or dinner party. You can also use it as a garnish for dishes like these Ground Turkey Tacos, Tostadas, or these Loaded Nachos. Last week, I was craving a rice bowl, so I whipped up this delicious Honey Sriracha Salmon and a pot of Baked Rice, then garnished each bowl with this avocado salsa for a fresh, creamy finish.
Avocado Salsa
Ingredients
- 4 ripe avocados peeled, pitted, and diced
- 6 Roma tomatoes seeded and diced
- 1/2 red onion finely chopped
- 1 jalapeño seeded and finely chopped
- 1 teaspoon minced garlic
- 4 tablespoons lime juice
- 1/3 cup fresh cilantro leaves chopped
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
Instructions
- Place the diced avocados in a large bowl.
- Add the seeded and diced roma tomatoes, chopped red onion, diced jalapeño, and minced garlic to the bowl.
- Drizzle the lime juice over the mixture. Sprinkle with chopped cilantro, salt, and black pepper. Toss gently to combine and adjust seasonings as needed. Serve right away or chill for a cold dip.
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