If you’ve been hunting for an easy Avocado Salsa recipe, look no further! Ripe avocado, fresh cilantro, and lots of spicy jalapeños make this completely irresistible. This avocado salsa is as perfect on a tortilla chip as it is over a piece of grilled salmon.
Having an avocado tree in your backyard has many benefits (as you might imagine). The biggest, of course, being avocados at your fingertips whenever the urge hits.
The minuscule downside however, is one windy day can bring down way more avocados than we can possibly consume before they are overripe.
About a week ago we had just such a blustery day. About 20 avocados fell from the tree. Since then I’ve made deviled eggs, chocolate chip cookies, and pickles (of all things). It goes without saying I’ve also made loads of guacamole but last Thursday I wanted to put those ingredients together in a different way to serve with a sheet pan of chicken fajitas we were having. This simple avocado salsa with a kick was just that kind of thing.
jalapeno avocado salsa ingredients
To make a simple green sauce, I’ve kept the ingredients to just the basics of a classically tasty salsa. Here’s what you’ll need:
- Ripe avocados
- White onion
The tomatillos are left raw and chopped small for a nice hit of crunch and acid. The cilantro, lime, and jalapenos add herbaceous notes and a kick of heat.
how can I tell when an avocado is ripe?
Picking the perfect creamy green avocado can trip some people up, but it really is quite easy.
The avocado should be heavy for its size and softer on the stem end then on the wider pit end. When you gently squeeze the whole fruit in your palm it should feel like if you were squeezing a stick of butter that has been sitting out at room temperature for about an hour—not hard and definitely not mushy.
To speed up the ripening process, stick avocados in a paper bag with a banana, close tightly and let sit on the counter until ripe. I know it sounds weird, but the ethylene released from the banana promotes ripening.
how to make avocado salsa
Cut the avocados in half and squeeze the side that has the pit in it just until the pit falls out. Holding the avocado half in one hand make 4 or 5 vertical incisions through the avocado with a pairing knife—not all the way through the skin, just the flesh. Now make 4-5 horizontal incisions to make even squares. Take a soup spoon and scoop out the diced avocado into a medium bowl and throw away the skin.
Chop the remaining ingredients, and add it to the bowl with the lime juice and avocado. Stir everything together. That’s it!
Feel free to remove the seeds from the jalapeños or lessen the amount if you’d like it less spicy.
This idea can really be spun in so many different directions. I’m sure you are already thinking about how to put your own twist on it with what you have in your fridge right now! To get you started here’s a few suggestions:
Turn it into a taco salad! Add chopped romaine, a few cherry tomatoes, some crispy tortilla strips, a sprinkling of queso fresco or feta cheese and use the salsa as a dressing. Toss it all together with a drizzle of olive oil and a sprinkling of salt and pepper on top.
Make it creamy! Instead of leaving the salsa chunky, add all the ingredients to a blender or food processor, add a heaping spoonful of sour cream and blend until smooth.
how do I keep it from turning brown?
Anything with avocados will turn brown the longer it is exposed to oxygen.
To prevent this from happening take a piece of plastic wrap and press it directly over the surface of the salsa so the plastic is touching the salsa. Then take another piece of plastic wrap and wrap it tightly over the bowl. This should give you at least a day or two to enjoy the avocado salsa.
more mexican salsa recipes to try!
- Super Simple Salsa Verde
- Homemade Salsa Morita
- Pico de Gallo
- Spiked Mango Margarita Salsa
- Tomatillo Pico de Gallo
- Fiery Habanero Salsa
- Tomatillo Avocado Salsa
one bite of spicy avocado salsa
And you’ll be hooked! I can say from experience, if you make this once, you’ll definitely be making it again. When you do, share it with me on Instagram @holajalapeno and #holajalapeno or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) !
- 2 ripe avocados, peeled, pitted, and chopped
- 2 jalapeños, minced (remove seeds if you’d like it less spicy)
- 2 tomatillos, husks removed, rinsed, and diced
- 1/2 cup chopped cilantro
- 1/4 white onion, minced
- juice of 1 lime
- 1 1/2 teaspoons kosher salt
Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allows me to run the site. Thank you for reading!