Avocado Salsa

Prep: 15 mins

Cook: 0 mins

Difficulty: Easy

Servings: 8 Servings

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)

Instructions

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.