Go Back

Chunky Avocado Salsa

A vibrant homemade salsa combining perfectly ripe avocados with fresh tomatoes, onions, and cilantro for an authentic Mexican flavor that disappears within minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Servings: 8
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 4 ripe avocados, diced
  • 2 medium tomatoes, seeded and chopped
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 2 jalapeño peppers, seeded and minced
  • 3 tablespoons fresh lime juice
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper

Method
 

  1. Cut avocados in half, remove pits, and dice into chunky pieces about half an inch in size. Place diced avocados in a large mixing bowl and immediately drizzle with lime juice to prevent browning.
  2. Dice tomatoes after removing seeds and excess juice to prevent watery salsa. Add tomatoes and finely chopped red onion to the bowl with avocados. Add fresh cilantro.
  3. Mince garlic and jalapeños finely. Add these along with cumin, salt, and black pepper to the bowl.
  4. Gently fold all ingredients together using a large spoon, being careful not to mash avocados too much. Taste and adjust seasoning as needed.
  5. Let the salsa rest for 10 minutes before serving to allow flavors to meld together.

Notes

Dice all vegetables the night before and store separately. Combine everything just before serving to prevent the avocados from browning. Use ripe but not overripe avocados for best texture. Seed tomatoes to prevent watery salsa. Let rest for 10 minutes before serving to allow flavors to meld. Refrigerate covered for up to 2 days, press plastic wrap directly onto surface to prevent browning. Freezing not recommended.