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Avocado Salsa Recipe

4.6 from 89 reviews

A fresh and vibrant Avocado Salsa combining ripe avocados, juicy roma tomatoes, sweet corn, and spicy jalapeño, accented with lime juice and cilantro for a zesty, flavorful dip or topping.

Ingredients

Scale

Fresh Ingredients

  • 2 roma tomatoes, seeded and finely chopped
  • 2 avocados, pitted and finely chopped
  • 1 ear corn, shucked, kernels removed (about 2/3 cup)
  • 1 jalapeño, stemmed and finely chopped
  • 1/2 medium red onion, chopped (about 1/2 cup)
  • 1/2 cup chopped fresh cilantro
  • 2 cloves garlic, finely chopped
  • 1/4 cup fresh lime juice

Seasonings

  • 2 1/2 teaspoons kosher salt, divided
  • 1/2 teaspoon ground cumin

Instructions

  1. Drain Tomatoes: Place the finely chopped roma tomatoes in a strainer or colander set over a large bowl. Sprinkle with 1 teaspoon of kosher salt and toss gently. Let them sit for 5 minutes to release excess moisture, which helps prevent a watery salsa.
  2. Mix Ingredients: Transfer the drained tomatoes into a large mixing bowl. Add the finely chopped avocados, corn kernels, jalapeño, red onion, cilantro, lime juice, chopped garlic, and ground cumin. Sprinkle with the remaining 1 1/2 teaspoons kosher salt.
  3. Toss to Combine: Gently toss all the ingredients together until evenly mixed, taking care not to mash the avocados. Adjust seasoning if needed.
  4. Make Ahead and Storage: For best flavor and texture, the salsa can be made up to 3 days in advance. Store it in an airtight container in the refrigerator until ready to serve.

Notes

  • Seeding the tomatoes and draining them with salt helps reduce excess water in the salsa.
  • For less heat, remove the seeds and membranes from the jalapeño before chopping.
  • Use ripe yet firm avocados to maintain texture.
  • This salsa is great served with tortilla chips, tacos, grilled meats, or as a fresh topping for salads.

Keywords: avocado salsa, fresh salsa, Mexican salsa, avocado recipe, summer salsa, no-cook salsa