Ingredients
Scale
For the Salsa:
- 3 large ripe avocados (firm but ripe, about 1½ pounds)
- 3 medium Roma tomatoes (about ¾ pound)
- ½ medium red onion
- ¼ cup fresh cilantro (chopped, loosely packed)
- 1-2 jalapeño peppers (seeds removed for less heat)
- 3 tablespoons fresh lime juice (from about 2 limes)
- 2 cloves garlic (finely minced)
- ¾ teaspoon salt (or to taste)
- ¼ teaspoon black pepper
- ¼ teaspoon ground cumin (optional but recommended)
For Serving:
- Tortilla chips
- Extra lime wedges
- Fresh cilantro sprigs for garnish
Instructions
- Prep the tomatoes: Dice the Roma tomatoes into small ½-inch cubes. If they’re particularly juicy, you can remove some of the seeds and excess juice by cutting the tomatoes in half and gently squeezing before dicing. Place the diced tomatoes in a medium mixing bowl.
- Dice the red onion: Peel and finely dice the red onion into small pieces, about ¼-inch cubes. You want them small enough to distribute evenly but still provide little bursts of flavor. Add to the bowl with the tomatoes. If you’re sensitive to raw onion, place the diced onion in a small bowl of cold water and let soak for 10 minutes, then drain thoroughly and pat dry before adding.
- Prepare the jalapeño: Cut the jalapeño pepper in half lengthwise. Use a small spoon to scrape out the seeds and white membranes if you want a milder salsa – this is where most of the heat lives. Dice the jalapeño very finely into tiny pieces. Start with one jalapeño, taste the salsa at the end, and add more if you want extra heat. Wash your hands thoroughly after handling, and never touch your eyes.
- Chop the cilantro and garlic: Rinse the cilantro and pat dry with paper towels. Roughly chop the leaves and tender stems, discarding any thick, woody stems. Peel and very finely mince the garlic cloves until almost paste-like. Add both to the bowl with the other vegetables.
- Add lime juice and seasonings: Squeeze the fresh lime juice directly into the bowl with the vegetables. Add the salt, black pepper, and cumin if using. Stir everything together gently to combine and let the mixture sit while you prepare the avocados. This allows the flavors to start melding together.
- Cut the avocados: Slice each avocado in half lengthwise around the pit. Twist the halves in opposite directions to separate them. Remove the pit by carefully tapping your knife into it and twisting it out, or use a spoon to scoop it out. Score the avocado flesh while still in the skin by making cuts in a crosshatch pattern, being careful not to cut through the skin. Use a large spoon to scoop out the cubed avocado flesh.
- Combine everything: Add the avocado chunks to the bowl with the other ingredients. Using a rubber spatula or large spoon, gently fold everything together with a light touch. You want to combine the ingredients evenly without mashing the avocado. The goal is to maintain those beautiful chunks of avocado throughout the salsa rather than turning it into guacamole.
- Taste and adjust: Taste your salsa and adjust the seasoning as needed. You might want more salt, more lime juice for brightness, or more jalapeño for heat. Remember that flavors will develop slightly as it sits, so season confidently but not too aggressively.
- Serve immediately: Transfer the avocado salsa to a serving bowl. Garnish with extra cilantro leaves and serve with plenty of tortilla chips and lime wedges on the side. This salsa is best enjoyed within the first hour or two while the avocados are still bright green and the vegetables are crisp.
Notes
- Avocado ripeness is crucial – Too firm and they won’t have good flavor; too soft and they’ll turn to mush when mixed. Look for avocados that yield slightly to gentle pressure.
- Prevent browning – The lime juice helps slow oxidation, but press plastic wrap directly onto the surface of leftover salsa to minimize air exposure.
- Adjust texture – For a chunkier salsa, cut avocados into larger pieces. For something closer to chunky guacamole, cut them smaller and mash a few pieces.
- Make it milder – Remove all jalapeño seeds and membranes, or substitute with milder peppers like poblano.
- Boost the flavor – Let the tomato mixture sit for 10-15 minutes before adding avocado to allow flavors to develop.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: ½ cup (about 120g)
- Calories: 145
- Sugar: 2g
- Sodium: 225mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0mg