Avocado Salsa from the Pot

Avocado Salsa is fresh, chunky, creamy, and loaded with crisp veggies. reliable with chips, tacos, bowls, or grilled chicken!

author’s note

Chunky Avocado Salsa You’ll Want On Everything!

It is no secret that I am an avocado super fan. Honestly I don’t think a day goes by where I am not slicing one into a salad, mashing one on toast, or sneaking a few bites while prepping dinner.

I make guacamole constantly, so it was only a matter of time before I created a chunky Avocado Salsa that captures everything It is satisfying to about fresh avocado but with even more texture and color. That first test batch is still so clear in my mind. One dip with a chip, one bite, and it was obvious this was the version worth sharing. Crunchy, creamy, juicy, bright. Every bite tastes like summer.

This Avocado Salsa has now become a must for taco nights, potlucks, and anytime I need a fresh side that everyone loves. It is simple, but it never disappoints.

What Is Avocado Salsa Made Of?

Ingredient	Swap or Tip
Avocados	If underripe, place in a paper bag with a banana to speed ripening.
Tomatoes	If tomatoes are extra juicy, scoop out seeds to cut excess liquid.
Red onion	Soak diced onion in cold water for 5 minutes for a milder flavor. Swap with green onion for a softer bite.
Cilantro	Swap with flat-leaf Italian parsley and a little lime zest.
Jalapeños	Wear gloves to avoid spicy oils. Remove seeds for less heat or swap with mild green chiles.
Lime juice	A citrus juicer makes this step straightforward. Lemon juice works in a pinch.

Featured Comment

“This avocado salsa is SO satisfying! Thank you for the great recipe, the cook!”

– Velma

How To Make Avocado Salsa

This recipe takes a bit of time to chop everything, but overall it’s very simple!

Here are my top tips:

• Chop finely: Gives more flavor per bite!
• Cut into similar sizes: Makes the best texture.
• Let it rest: Chill the avocado salsa for 10-15 minutes so the flavors meld and marinate. But not so long that the avocado browns.
• Best enjoyed the same day it is made.

Quick Tip

This salsa is best with chilled ingredients! You can pop everything into the fridge a few hours before preparing so they’re nice and cold.

More Avocado Recipes:

Salads

Black Bean Corn Salad

Dinner

Sweet Potato Black Bean Burger

Healthy

Peach Salad

Dinner

Cuban Mojo Chicken

Variations

Tomatoes are a fruit, so keeping quantities the same, you can replace the tomatoes with another fruit — think pineapple, mango, peaches, etc. (or try this Mango Avocado Salsa)

How To Serve Avocado Salsa

This Avocado Salsa Recipe is best with a bag of chips or your favorite Mexican dish.

Here are some of a reliable ways to use this salsa:

• On Loaded Taco Fries or Totchos (or Nachos)
• As a topping for this Cafe Rio Sweet Pork Recipe
• This Grilled Chicken with Avocado Salsa is a top summer pick!
• With eggs. Fried, scrambled, over straightforward — all work great.
• On any taco: Beef Tacos, Baked Chicken Tacos, or Pinto Bean Tacos

Ingredients

• 3 large ripe avocados (see note 1)
• 2 cups cherry tomatoes (quarted, see note 2)
• 3/4 cup finely diced red onion (see note 3)
• 1/2 cup finely chopped cilantro
• 1/4 cup seeded and minced jalapeño (see note 4)
• 3 limes
• 3 tablespoons olive oil
• 1 teaspoon minced garlic (1 clove, skippable)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Method

1. Dice red onion (soak in water if desired, see note 3), quarter cherry tomatoes, chop cilantro, dice jalapeños, and dice avocados. Zest lime with a zester (or fine grater) to get 1 teaspoon zest. Juice limes to get 3 tablespoons lime juice. Aim to cut ingredients into similar sizes for uniformity and the best texture. The finer the chop, the better—more flavor in every bite!
2. In a large bowl, mix all prepped ingredients, oil, garlic, salt, pepper, and cumin.
3. Gently toss (to avoid mushing avocados), taste, and adjust salt, pepper, and lime juice as needed (flavors should sing!). Chill in the fridge for 10–15 minutes before serving. If enjoying with chips, try testing with chips to determine if the salsa doesn’t need as much salt.