This Chunky Avocado Salsa recipe 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! 
Chunky Avocado Salsa Recipe
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Let the record show that as I write this, I am well aware that I am posting this salsa recipe for the first time the day after Cinco de Mayo. Yup. A day late and a dollar short. But life happens and if you’ve seen my Instagram stories, you know that I am currently traveling with my family.
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But lets get back to the recipe because this homemade salsa rocks. It’s made with the simplest and freshest of salsa ingredients and is crazy quick and easy to make.
Frequently asked questions about making avocado salsa fresca:
- Why not just make Guacamole? I love a good guac you guys. But this is more chunky and a bit less work.
- Can I make this homemade salsa ahead? While it holds up decently well, this is best made right before serving, specifically because the avocado can turn brown the longer it sits.
- Is this salsa healthy? Yes, it’s made primarily of vegetables. That being said, like anything else, I encourage you to practice moderation.
- How do you choose a good avocado at the store? 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 its likely over-ripe.
- What’s a good way to help ripen hard avocados? 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. Conversely, if you want them to keep longer and slightly slow the process, store them in the refrigerator.
- What’s the best way to store homemade salsa with avocados in it? The lime juice in the recipe will help keep them from turning brown. I also placed the leftover salsa in an air-tight container and placed a layer of plastic wrap on top of the salsa so that it was fully touching and covering the entire top layer of salsa before placing the cover on the container and refrigerating it. It will keep for a couple days in the fridge, although you might see a less-vivid green color on the avocados-but they are still good to eat.
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This Chunky Avocado Salsa recipe 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!
- 1/2 cup red onion, chopped
- 1 cups grape tomatoes, quartered
- 2 long, skinny, curly green/yellow hot peppers like banana peppers orItalian pepperoncini cut in half the long way, seeds removed and sliced
- 1/4 cup fresh cilantro, roughly chopped
- 2 ripe avocados, skin and seeds removed and diced
- Kosher salt, to taste
- Ground black pepper, to taste
- Garlic powder, to taste
- 1-2 limes
- Tortilla chips
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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).
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Prep and place tomatoes, peppers, cilantro and avocado in a mixing bowl. Drain the onions and add them to the bowl.
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Squeeze fresh lime juice into the bowls and season to taste with salt, pepper and garlic powder.
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Mix well and serve immediately with tortilla chips or over your protein of choice.
Leftover salsa can be stored in an air-tight container. Place a layer of plastic wrap on top of the salsa so that it was fully touching and covering the entire top layer of salsa before placing the cover on the container and refrigerating it. This should last up to a few days.
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
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