This chunky avocado salsa is made with a few super simple fresh ingredients and is so quick and easy to whip up last minute. You'll be making this allllll summer long!
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Why You'll Love This Avocado Salsa Recipe
Boy oh boy, does this homemade salsa ROCK. It's made with the simplest and freshest of ingredients and is crazy quick and easy to make.
Now, I love a good guac, you guys. But this salsa made with avocado is more chunky and a bit less work — perfect for a quick snack or appetizer (or maybe girl dinner?). All you need are some tortilla chips!
That's not all it's good for, either. I may have smothered some baked salmon in this dip, and it was absolutely incredible. I can't wait to try it on steak and chicken too! This recipe has become such a favorite around here, and you're sure to find even more reasons to love it.
- Ready in 10 minutes
- No cooking or fancy tools required
- Versatile
- Easy to customize
- Loaded with fresh flavor
Ingredient Information And Substitutions
- Red onion- The top choice for salsas and dips due to its sweet but sharp flavor. Any other onion is a fine swap.
- Grape tomatoes- Not too sweet or watery and easy to prep. Substitute cherry tomatoes, or an heirloom medley for more variety and color. In a pinch, diced Roma tomatoes will work too.
- Hot peppers- Anything long, skinny, and curly like banana peppers or Italian pepperoncini. Jalapeño or Serrano works well too!
- Cilantro- A must in any salsa! If it tastes like soap to you, feel free to leave it out.
- Avocados- Check that they are perfectly ripe so the flavor is there and they don't turn to mush.
- Kosher salt & black pepper- To taste.
- Garlic powder- Adds a savory note that's not as pungent as raw garlic.
- Limes- Squeeze the juice over the salsa just before serving. It adds a fresh flavor and keeps the avocado from browning quickly.
- Tortilla chips- For scooping! Crackers or veggie slices are good options too.
How To Make Salsa Avocado
Step 1- Prep the ingredients.
Chop the red onion, then add it to a small bowl and cover with ice water (skip this step if you prefer a stronger onion flavor). Pop it in the fridge while you work on everything else.
Slice the peppers in half, remove the seeds, and then slice into chunks (like rounds, but they'll be halved). Quarter the tomatoes, rough chop the cilantro, and peel and dice the avocado.
Step 2- Combine.
Drain the onions really well, then add them to a mixing bowl with the veggies, peppers, and herbs. Squeeze fresh lime juice over the top. Season with garlic powder, salt, and pepper to taste.
Step 3- Mix and serve.
Stir until everything is well combined and coated in lime juice, then serve!
Frequently Asked Questions
While it holds up decently well, this is best made right before serving, specifically because the avocado can turn brown the longer it sits.
You can (very) gently press the avocado with your palm (fingers can apply too much pressure and bruise it). If it yields a bit, it's ripe. If it's rock hard, it isn't ripe. But if it's soft, then it's probably over-ripe and you don't want that either. Another way to tell is to remove the stem. If the area underneath is green, it's good to go. If it's brown, then it's likely over-ripe.
Place them in a sealed brown paper bag on your counter to hasten the ripening process. While this won't happen immediately, it does speed it up. Adding a banana or apple will make it ripen even faster! Conversely, if you want them to keep longer and slightly slow the process, store them in the refrigerator.
Tips For Making Salsa With Avocado
- Soak onions in a water bath for a few minutes. And make sure it's cold — I usually pop it in the fridge. This helps mellow out the onion flavor so it isn't as sharp. Skip this if you prefer a stronger onion flavor.
- Wear gloves when handling the peppers. Those oils are hot and can irritate your skin (or eyes!) if you don't manage to wash them all off. I tackle these last so I can toss the gloves without any cross-contamination.
- For less heat, swap the hot peppers for bell peppers instead. Red is the sweetest, while yellow and orange are slightly sweet. I would avoid green for this recipe — too bitter.
- Chop everything to a similar size. Not only does it look nicer, but it's easier to get a little bit of everything in each bite.
- Ingredients to prep ahead- This recipe is best prepared fresh, though you can chop the onion and peppers ahead of time.
- Leftovers and storage- Spoon salsa into an airtight container, then place a layer of plastic wrap on top (press down so it's fully touching the salsa) before adding the lid. It will keep for a couple of days in the fridge, although you might see a less-vivid green color on the avocados. Don't worry, it's still good to eat!
What To Serve With Avocado Topping
Scoop up mouthfuls with tortilla chips or spoon this fresh salsa over grilled meats and fish. You could even stuff it into a wrap or add it to a salad! Here are a few more ways to round out your meal:
- Chili Lime Baked Salmon
- Perfect Steak on the Grill
- Garlic Sautéed Shrimp
- Loaded Corn Fritter Recipe
- Sheet Pan Chicken Nachos
Other Salsa Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Avocado Salsa
Ingredients
- ½ cup red onion, chopped
- 1 cups grape tomatoes, quartered
- 2 hot peppers like banana peppers orItalian pepperoncini- Cut in half the long way, seeds removed and sliced
- ¼ cup fresh cilantro, roughly chopped
- 2 avocados, skin and seeds removed and diced
- ½ teaspoon Kosher salt, to taste
- ¼ teaspoon Ground black pepper, to taste
- ½ teaspoon Garlic powder, to taste
- 2 limes
- Tortilla chips
Instructions
- Place chopped onion in an ice water bath and refrigerate while chopping the rest of the ingredients (this will mellow the onion flavor a bit).
- Prep and place tomatoes, peppers, cilantro and avocado in a mixing bowl. Drain the onions and add them to the bowl.
- Squeeze fresh lime juice into the bowls and season to taste with salt, pepper and garlic powder.
- Mix well and serve immediately with tortilla chips or over your protein of choice.
Video
Notes
- Soak onions in a water bath for a few minutes. And make sure it's cold — I usually pop it in the fridge. This helps mellow out the onion flavor so it isn't as sharp. Skip this if you prefer a stronger onion flavor.
- Wear gloves when handling the peppers. Those oils are hot and can irritate your skin (or eyes!) if you don't manage to wash them all off. I tackle these last so I can toss the gloves without any cross-contamination.
- For less heat, swap the hot peppers for bell peppers instead. Red is the sweetest, while yellow and orange are slightly sweet. I would avoid green for this recipe — too bitter.
- Chop everything to a similar size. Not only does it look nicer, but it's easier to get a little bit of everything in each bite.
- Ingredients to prep ahead- This recipe is best prepared fresh, though you can chop the onion and peppers ahead of time.
- Leftovers and storage- Spoon salsa into an airtight container, then place a layer of plastic wrap on top (press down so it's fully touching the salsa) before adding the lid. It will keep for a couple of days in the fridge, although you might see a less-vivid green color on the avocados. Don't worry, it's still good to eat!
Bnnie says
Jessy Freimann says