Avocado Salsa
Avocado salsa is the perfect merging of two of my favorite dips: salsa and guacamole. Diced juicy tomatoes mingle with creamy cubes of avocado, with some onion, jalapeño, and cilantro to spice things up. A squeeze of lime juice and a sprinkle of salt bring everything together into a bright, refreshing salsa that you’ll want to scoop up with tortilla chips or dollop on top of tacos. There’s no cooking required — just some time well spent with a knife and cutting board.
Ingredients
- 1/2 medium red onion
- 3 to 4 Roma tomatoes, or 1 pint cherry or grape tomatoes (10 ounces)
- 1 medium jalapeño
- 4 sprigs fresh cilantro
- 3 medium firm, ripe avocados
- 1 medium lime
- 1 teaspoon kosher salt, plus more as needed
- Tortilla chips, for serving (optional)
- Cut 1/2 medium red onion into small dice until you have 1 cup. Place in a fine-mesh strainer and rinse under cold water for 10 seconds. Set aside in the strainer to drain well.
- Prepare the following, adding each to the same medium bowl as you complete it: Cut 3 to 4 Roma tomatoes or 1 pint cherry or grapes into small dice with a serrated knife (about 2 1/2 cups). Stem and seed 1 medium jalapeño (keep the seeds in if you want the salsa spicy), then finely chop (about 4 teaspoons). Finely chop the leaves and tender stems of 4 fresh cilantro sprigs until you have 2 tablespoons.
- Halve 3 medium avocados and remove the pits. Using a paring knife, score the flesh of the avocado halves in a 1/4-inch-wide crosshatch pattern (be careful not to cut through the skin). Using a spoon, scoop the avocado pieces into the bowl. Use your hands to gently break up the avocado into small pieces.
- Halve 1 medium lime and juice the lime until you have 1 tablespoon. Add the onion, lime juice, and 1 teaspoon kosher salt to the salsa and gently fold to combine. Taste and season with more kosher salt and lime juice as needed. Serve with tortilla chips if desired.