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This chunky avocado tomato salsa comes together in just 15 minutes and tastes like summer in a bowl! Fresh, vibrant, and loaded with perfectly balanced flavors, it’s the ultimate party appetizer that’ll have everyone asking for the recipe.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This is literally ready in 15 minutes. Just chop, mix, and serve. No need to turn on the stove, it’s just fresh ingredients and a little know-how for restaurant-quality results.
- My avocado and tomato salsa recipe makes a generous batch that feeds a group of people, whether it’s for a Mexican-themed party, like Cinco de Mayo, or an appetizer for a family and friends cookout, it’ll stay fresh for hours without turning brown or getting watery.
- Tastes fantastic with tortilla chips (try my air fryer version!, but I’ve also spooned this over chicken breasts, rice bowls, and even scrambled eggs. It transforms everything it touches and is incredibly versatile to add pizazz to other dishes!
Pro Party Move!
If you’re hosting a Taco Tuesday gathering or a Cinco de Mayo party, serve this deelish avocado and tomato salsa dip with tortilla chips, and pair it with Beef Birria Tacos or Chicken Birria Tacos, and my Mexican Street Corn Salad. Then dress up all that food by sipping on Cheladas (beer cocktail with lime) or fresh Cucumber Jalapeño Margaritas!
What You Need to Know Before You Start
- Definitely choose firm-ripe avocados! They should give slightly when pressed but still hold their shape when diced. If you can only find soft ones, gently fold them at the end. Avoid browned or mushy avocados, and just start with fresh ones.
- A little-known fact is that rinsing the red onion is important. This one step removes the harsh bite while keeping all the crunch and flavor. Don’t skip it!
- Another thing you don’t want to forgo is seeding those Roma tomatoes. Scooping out the seeds removes excess liquid to prevent watery salsa. Use a small spoon or just squeeze gently over the sink.
- If you want it spicier, toss in an extra jalapeño or include some of the seeds and ribs. For serious heat, try adding a finely diced serrano pepper, but skip that if you’re making this for a party and don’t know everyone’s tolerance level.
Recipe Variations
Go Mediterranean: Swap the cilantro for fresh basil, add some diced cucumber, and use lemon juice instead of lime.
Add a Protein Boost: Stir in some black beans or diced cooked chicken for a heartier version that works as a light meal.
Make it More Summery: Add diced mango or pineapple for a sweet-and-savory version that’s incredible with grilled fish.
More Tasty Mexican-Inspired Recipes
- Mexican Street Corn Cups (Esquites)
- Smoky Guajillo Salsa
- Smoked Queso
- Green Tomato Salsa
- Pork Carnitas with Pork Loin or Tenderloin
- Roasted Salsa Verde with Tomatillos and Chiles
- 3-Ingredient Slow Cooker Mexican Shredded Chicken
- Mexican Corn Dip
- Instant Pot Mexican Rice
- Mexican Salad with Cilantro-Lime Dressing
- Albondigas Soup (Mexican Meatball Soup)
- Elote (Mexican Street Corn)
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Avocado Salsa
Equipment
- large mixing bowl
- small mixing bowl
- Cutting board
- Sharp knife
- small whisk
Ingredients
- 6 medium medium roma tomatoes (about 20 ounces), seeded and diced
- 1 cup red onion, finely chopped
- 1 large or 2 small small jalapeños (seeded and finely diced)
- 3 to 4 ripe but semi-firm avocados (peeled, cored, and diced)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 cloves garlic, finely minced
- 1 teaspoon salt (more to taste)
- ¼ teaspoon freshly ground black pepper
- ½ cup cilantro leaves, chopped
Instructions
- Rinse 1 cup chopped red onion in a fine mesh sieve under cool water. Drain well.
- In a large bowl, combine 6 seeded and diced roma tomatoes, drained onion, 1 large diced jalapeño, and 3 to 4 diced avocados.
- In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 3 tablespoons fresh lime juice, 2 cloves minced garlic, 1 teaspoon salt, and ¼ teaspoon black pepper.
- Pour dressing over the avocado mixture, add ½ cup chopped cilantro, and gently toss.
- Taste and adjust seasoning. Serve immediately with tortilla chips.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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Where did the original recipe go? I loved that one and can no longer find it. My bookmark brings me here. Please help.
Hi Jess! We actually just republished the original recipe! Here’s the link to it: Creamy Avocado Salsa
The recipe requires significant modification (especially if you like flavor and spicy!). I doubled all the ingredients (except the avo & water), reduced the water by half and added cumin. Much for flavorful!
Thanks for sharing, Adrienne!
My granddaughter, K—tasted my last Mexican rice, told me exactly how she does it—with the oil, onions, tomato, cumin and garlic—before the broth. Today I followed her directions and this recipe, almost exactly. She gave me the thumbs up. Tomorrow she leaves for the university.
So glad it was a hit! Thanks for sharing, Jim.