Easy Avocado Salsa Recipe with Roma Tomatoes
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This Easy Avocado Salsa Recipe with Roma Tomatoes has that fresh coolness, making it a perfect topping for spicy dishes like enchiladas, burritos, or fajitas. This quick and easy salsa recipe is delicious as a topping and perfect for serving as a dip with crispy tortilla chips!
Why you’ll love this Avocado Salsa Recipe!
Ingredient notes
- Tomatoes | You’ll need three diced Roma tomatoes that are as red as possible.
- Onion and garlic | Sprinkle in some finely chopped red onion and a single garlic clove to boost the flavor.
- Avocados | Of course, it wouldn’t be avocado salsa without fresh avocados. You want the avocados to be ripe but not overly soft.
- Lime | Freshly squeezed lime juice brightens the salsa and highlights the other flavors. As always, fresh is best, but bottled lime juice also works.
- Salt and pepper | Season the salsa with some kosher salt and black pepper.
- Red pepper | Bring subtle heat to the salsa with crushed red pepper flakes.
- Cilantro | Finally, add some finely chopped fresh cilantro to complete this recipe. It’s optional but is a common herb in Mexican-inspired dishes and helps to give the salsa a more authentic taste.
How to make this Avocado in Salsa Dip
A few fresh ingredients and just 10 minutes are all you need to make this cool and refreshing salsa.
STEP 1 | Chop and add the veggies
Start throwing this easy salsa recipe together by washing and chopping the vegetables. Then, add the diced tomatoes, red onion, and garlic to a large bowl.
STEP 2 | Add the avocados
Next, halve the avocados and remove the seed. Use a sharp knife to score the avocadoes into large chunks. Then, use a spoon to scoop the flesh and add it to the bowl.
STEP 3 | Squeeze the lime and season the salsa
Now, for the final ingredients. Slice the lime in half and squeeze all the juice on top of the avocados in the bowl. Next, add the salt, pepper, red pepper flakes, and finely chopped cilantro.
STEP 4 | Toss and serve
Then, use a rubber spatula to gently toss the salsa ingredients to combine. This recipe is best served freshly made– So dig right in!
tips
- If the red onions are too strong for your preference, put the diced onions in a colander and pour boiling water over them, letting the water drain immediately. This will help take the “bite” out of the onions.
- It helps to have a citrus press to get all the juice out of the lime. You’d be surprised by how much this little device comes in handy when making all kinds of recipes.
Like today’s recipe? Then you’ll want to try one of my other unique salsa recipes, like classic Corn Salsa, Cherry Tomato Salsa, and Salsa Verde. For a refreshing take, make this Cucumber Pico de Gallo next — it’s so, so good!
Variations and substitutions
- Add jalapenos for a kick of heat, if desired.
- Corn and hot peppers are great additions to avocado salsa. Celery or even diced zucchini are some other veggies you can add to salsa.
- If preferred, combine the garlic and salt by using garlic salt instead of a fresh garlic clove and kosher salt.
Storage tips
Freshly made salsa lasts a couple of days in the fridge when stored in an airtight container. The longer it sits, the more the avocados brown and the tomatoes lose their juice.
Frequently asked questions
Homemade salsa tends to become a little more watery than preferred. This is because the base is typically tomatoes which contain lots of juice. To avoid watery salsa, try draining the excess moisture from the diced tomatoes before adding them to the salsa.
Choosing quality avocados will take this salsa recipe to the next level! Look for avocados that are perfectly ripe with forest green color. Avocados with bright green color are underripe, and those with a brown hue are overly ripe.
Another tip for choosing the best avocados is gently squeezing the fruit. The avocado will be slightly soft but not too firm or mushy when it’s good to eat.
I confess I have a weakness for chips and salsa. My family will tell you that I can do some pretty serious damage with the Endless Chips and Salsa at Chili’s — I love those thin and crispy chips!
So, it’s no wonder I also love making dips and salsas at home, especially when tomatoes are in season.
Looking for more fresh salsa recipes?
And if you haven’t taken a shot as a fruity salsa yet, you should experiment with this Peach Salsa in this pork chops recipe, Fresh Blueberry Salsa for pork tenderloin, or Strawberry Salsa on grilled chicken.
Serving suggestions
Of course, avocado salsa dip is excellent for dunking crisp and salty tortilla chips! But you can also serve it as a topping on various dishes, like this crunchy Taco Salad with Fritos, crowd-pleasing Bang Bang Shrimp Tacos, Smoky Chicken Street Tacos with pickled red onions and chipotle peppers, or these irresistible Vegetarian Nachos with green chili cheese sauce — YUM!
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Avocado Salsa
Ingredients
- 3 Roma tomatoes diced
- ¼ cup finely chopped red onion
- 1 clove garlic
- 3 large avocados
- 1 small lime
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ teaspoon crushed red pepper flakes
- ⅛ cup fresh cilantro finely chopped
Instructions
- Add the diced tomatoes, red onion, and garlic to a large bowl.
- Halve the avocados and remove the seed. Use a sharp knife to score the avocadoes into large chunks then use a spoon to scoop out the flesh and add it to the bowl with the other vegetables.
- Slice the lime in half, then squeeze all the juice on top of the avocadoes in the bowl. Next, add the salt, pepper, red pepper flakes, and cilantro.
- Use a rubber spatula to toss gently to combine. Serve immediately.
Notes
- If the red onions are too strong for your preference, put the diced onions in a colander and pour boiling water over them, letting the water drain immediately. This will help take the “bite” out of the onions.
- It helps to have a citrus press to get all the juice out of the lime. You’d be surprised by how much this little device comes in handy when making all kinds of recipes.
- Add jalapenos for a kick of heat, if desired.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the recipe
People have been cultivating avocados since the invention of the wheel. But, about five thousand years before that, Mesoamericans were already eating wild avocados!
This was no ordinary fruit– Avocados were thought to have mythological powers, like giving those who consumed it incredible strength.
It didn’t take long for explorers to be introduced to this unique fruit. Then, it quickly spread through Central and South America, reaching Europe and other countries.
