Avocado Salsa

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!

Course Appetizer

Cuisine Mexican

Diet Low Lactose

Prep Time 10

Total Time 10

Servings servings

Calories 131kcal

Author Jessy Freimann

Equipment

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!

Nutrition