Avocado And Salsa

It’s Not Your Usual Guacamole

Sure, they’re both green (verde) and packed with delicious avocado (aguacate), and they both pair perfectly with crispy Fried Tortilla Chips. But here’s the scoop: guacamole is the creamier cousin that you usually find as a dip, while Avocado And Salsa has a chunky texture thanks to those juicy chopped tomatoes.

This Avocado And Salsa is a game-changer for your favorite Latino dishes. Imagine stuffing it inside Chicken Fajitas or serving it alongside Carne Asada – perfection! It’s way more exciting than your average tomato salsa. Each bite offers a refreshingly creamy experience thanks to the avocado. The secret? It’s all in that amazing dressing that brings everything together beautifully.

Avocado And Salsa Verde Ingredients

Image of all the ingredients needed to prepare the avocado salsa: avocado, tomatoes, onion, salt, cilantro, oil, jalapeño, pepper, cumin, lime juice, and garlic.

You’ll only need a handful of fresh ingredients for this avocado and salsa:

Tomatoes: Vine-ripened are best, but any will do.

Avocados: A must-have! Feeling adventurous? I use avocados and tomatoes in my Loaded Greek Chicken Avocado Salad.

Onion: Red, white, or yellow—your choice! Sliced green onions work too.

Jalapeños: One for mild, two to three for more heat. Seeds included if you like it spicy!

Cilantro Leaves: Brings a fresh, citrusy flavor to the avocado salsa that brightens up the dish.

Note: please see recipe card at the bottom for full list of ingredients and measurements.

Additions And Substitutions

Here are some tasty additions and substitutions for our avocado and salsa. Feel free to throw these in at the second stage:

Serrano Pepper: a Mexican chilli pepper known for its fresh flavor and moderate to high heat level.

Bell Pepper (Capsicum): Green or red.

Pineapple or Mango: For those who love a sweet and salty twist.

Diced Cucumber: It adds a crisp, refreshing crunch that balances nicely with the avocado.

Corn: Fresh or char-grilled for a hint of grilling or BBQ flavor.

How To Make Avocado Salsa (Step By Step)

In just a few easy steps, you’ll have a fresh, flavorful Avocado and Salsa ready to enjoy. This quick guide keeps things clear and simple so you can follow along without any hassle.

Step 1: The image shows finely chopped onions mixed with water being strained in the kitchen sink.

Rinse the Onion: Rinse the onion under water using a strainer to reduce its sharpness (taking out some of the punch).

Step 2: The image depicts finely chopped chunks of avocado, tomatoes, onions, cilantro, and jalapeños in a white mixing bowl.

Combine Ingredients Pour the chopped onion, cilantro, tomatoes, jalapeños, and avocados into a mixing bowl.

Step 3: The image depicts a dressing made of oil, lime juice, salt, cumin, and black pepper, which are being whisked together.

Whisk the Dressing Whisk together oil, lime juice, salt, cumin, and black pepper to create a flavorful dressing.

Step 4: The image shows the dressing being poured onto the chopped ingredients—avocados, tomatoes, onions, cilantro, and jalapeños—in a white bowl.

Mix and Serve Pour the dressing over the ingredients and gently mix to combine.

Or create your own dish! Wrap Lemon Garlic Roasted Chicken in a Flour Tortilla and stuff it with the Avocado Salsa. Pile it on top of Crispy Pork Carnitas or spoon a heap of salsa onto a cheesy plate of nachos.

Recipe FAQ’s

How Should I Store the Avocado and Salsa?

Store avocado salsa in an airtight container in the refrigerator. It’s best consumed within 1-2 days to maintain freshness and prevent browning.

Can I Freeze the Avocado and Salsa?

It’s not recommended to freeze avocado salsa, as the texture of the avocado and other fresh ingredients can become mushy when thawed.

How Do I Keep The Avocado From Browning In The Salsa?

The lime juice in the dressing helps to slow down the browning of the avocado. Storing the salsa in an airtight container and covering it with plastic wrap can also help.