Chunky Avocado Salsa
Total Time
20 minutes
Prep Time
20 minutes
Rating
5 out of 5 stars
(16)
Ingredients
6 servings
- 3 large ripe avocados or 4 small-to-medium avocados, diced
- 1 pint cherry tomatoes, quartered
- 1 cup chopped red onion (about 1 small onion)
- ½ cup finely chopped fresh cilantro
- 1 to 2 medium jalapeños, seeded and minced (if sensitive to spice, use just 1 or omit)
- ¼ cup lime juice (from 1 to 2 limes)
- 1 teaspoon kosher salt or ½ teaspoon fine sea salt, to taste
- ½ teaspoon ground coriander (optional)
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Preparation
Step 1
In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.
Step 2
Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1 to 2 days.
Step 3
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Chef's notes
*Coriander note:
I love adding a bit of ground coriander to my Mexican avocado recipes. Coriander is simply ground cilantro seeds, and it adds a subtle layer of flavor. That said, you can omit it if you don’t have it or don’t like it.
Prepare in advance:
If you want to be sure your avocado doesn’t brown before the party, I think you could prepare everything but the avocado, toss it all together in a serving bowl, and refrigerate until you’re about ready to serve. Then dice the avocado and gently stir it in.
