Avocado Salsa

Step aside, guacamole—this avocado salsa is my new favorite dip. Creamy, just-ripe avocados are tossed with chopped tomatoes, jalapeño, red onion, sweet corn, and tons of chopped fresh cilantro to create this refreshing hybrid dip that your tortilla chips will thank you for. Serve this at your summer party with some chips and margs, and you’re set up for some killer warm-weather snacking. Keep reading on for how to make it the best it can be:

How To Make Avocado Salsa

INGREDIENTS

• Tomatoes: This is salsa after all, so I'm adding in chopped tomatoes to add a sweet note. Make sure to salt your tomatoes before incorporating to get rid of any excess moisture.
• Avocados: For the best avocado salsa texture, it helps to snag avocados that are just barely ripe. You don’t want them to be underripe (because hard avocados are not tasty at all), but when shopping, look for avos that are pretty firm to the touch with no air pockets or soft spots. Locate the stem end and gently press the stem into the avocado. If the stem won’t budge, it’s not ripe yet. If the stem pushes in with slight resistance, it’s perfect.
• Corn: The only thing I might love more than avocado salsa? Corn salsa. To make this dip the best of both worlds, I added in corn for a textural upgrade and sweet flavor. Use fresh corn if you can, but if that’s not possible, frozen—defrosted and drained—works too.
• Jalapeño: For an added kick, I left the seeds in the jalapeño, but feel free to discard them if you need to tame the heat.
• Red Onion: I prefer a red onion, but you can also use a white onion if that’s all you have.
• Cilantro: Fresh cilantro makes everything better, including this avocado salsa. If you’re feeling fancy, save some for a garnish once combined.
• Lime Juice: Opt for freshly squeezed, please! The bottled stuff just doesn’t bring the same level of flavor and freshness.
• Garlic: Finely chop your garlic cloves—you don’t want large chunks of garlic to be the main flavor here.
• Cumin: A little bit of cumin is the only seasoning needed here; it adds a smoky, savory flavor to our salsa. Taco seasoning would also work great.

STEP-BY-STEP INSTRUCTIONS

This salsa is a breeze to create, but it does require the tiniest bit of prep. First, you’ll want to place your tomatoes in a container with drainage holes—a colander or strainer will work—set over a large bowl. Toss the tomatoes in salt, then let them sit for 5 minutes. This will drain out excess liquid so our texture is not mushy. Once done, transfer the drained tomatoes to a large bowl, and add in the avocados, corn, jalapeño, onion, cilantro, lime juice, garlic, and cumin, along with the remaining salt.

Toss gently to combine (you don't want to mash the avocados!) give it a taste, and season with more salt as needed. Once it's to your liking, serve with chips.

The full list of ingredients and instructions can be found in the comments below.

Recipe Tips

• Underripe avocados? If you’re stuck with underripe avocados, place them in a paper bag and tightly roll the opening. Let the bag sit on your counter until the avocados are ripe, making sure to check at least once each day.
• Create the ideal texture. We’re not looking for guac texture here, so be sure to toss the ingredients together gently to avoid mashing the avocado too much.
• Serve a crowd. This recipe makes a large batch (perfect for having a few friends over!), but it’s easy to cut in half based on your needs.

Serving Ideas For Avocado Salsa

Chunky, creamy, spicy avocado salsa is the ideal sidekick for a plate of carne asada tacos or a basket of freshly baked tortilla chips, but don’t stop there! Spoon it over beef totchos or pair it with our super popular crispy chipotle shrimp.

Storage

This avocado salsa can be made 3 days ahead. Store in an airtight container and refrigerate until ready to snack.