Make this creamy, semi-chunky avocado salsa in only 15 minutes. It’s the easiest yet best homemade salsa with tortillas chips, on tacos or anything in between!
Why You’ll Love This Avocado Salsa Recipe
There are about a billion reasons why this avocado salsa is the best, but here are the top five:
- Avocado makes everything better: tomato salsa is great but avocado salsa is better. Avocado salsa is creamy like guacamole but not as thick, with more tangy flavors!
- Almost as easy as opening a jar: you’re about 15 minutes away from homemade salsa. GO.
- Chunky, semi-chunky or smooth: the choice is yours! Pulse your food processor to desired consistency.
- Bright, fresh flavors: lime juice, a little white onion, cilantro (or parsley), chopped green chiles, a splash of vinegar…it’s bright and cheery and oh-so summery!
- Make it ahead: yes, I said it! Make salsa 24 hours in advance and they’ll be basically no color change! Even a few days later, it’ll still be delicious.
Want more salsa? This Chipotle Corn Salsa is everything and more.
Avocado Salsa Ingredients
- Large avocado – a large, just-ripe avocado works the best!
- Can of chopped green chiles (mild) – cans of chopped green chiles are found in the Mexican foods section of most grocery stores. I use mild green chiles. They’re a great base that mimics a salsa verde!
- Cold water – water thins out the salsa so it’s not thick like guacamole.
- White onion – white onion is a classic ingredient in salsa. It adds crunchy texture and a touch of acidity.
- Garlic – garlic…because garlic!
- Cilantro – fresh cilantro adds brightness. If you aren’t a cilantro fan, you can use parsley or opt out completely.
- Lime juice – lime juice adds a citrusy tanginess.
- White wine vinegar – white wine vinegar adds delicate acidity and a touch of fruitiness.
- Jalapeño (optional) – if you like your salsa spicy, add part or all of a jalapeño.
How to Make Avocado Salsa
Full instructions in the recipe card; this is just an outline!
- Add.
Add all ingredients to a food processor.
- Pulse.
Pulse food processor until desired consistency. I personally like a semi-chunky salsa.
Variations, Additions and Toppings
If you’re looking to change up classic avocado salsa, here are some additions and toppings that’ll please just about any palate!
- Raw, boiled, or Grilled Corn
- Black beans
- Diced mango
- Sliced radishes on top for a pop of color and crunch
- A sprinkle of cotija cheese for a touch of saltiness on top
- Toasted pumpkin seeds
- Chili flakes for extra heat
- Cooked chorizo crumbles for a meaty, smoky addition
Tips for Making Avocado Salsa
- Not every avocado is created the same size! If your salsa is too thick, add a dash more water to desired consistency.
- Pulse your food processor instead of letting it run continuously to control the consistency of the salsa. If you prefer smooth salsa, you can run it continuously until creamy and uniform.
Frequently Asked Questions (FAQs)
Avocado salsa keeps really well, covered, for 24 hours without changing color. Past that, avocado salsa will slowly but surely dull in color but is still good to eat for 3-4 days.
I don’t recommend freezing the salsa.
A ripe avocado has a little bit of give when gently squeezed. If it is very squishy, it is probably overripe. If there is no give, it needs to sit out at room temperature for a few days to ripen.
You can serve all of your Mexican favorites with this salsa, from Chicken Taquitos, to store-bought or homemade Tortilla Chips, to Shrimp Tacos, quesadillas, and even Blackened Salmon or a simple Baked Chicken Breast.
The main difference is that avocado salsa is looser in texture compared to guacamole that is thicker. This avocado salsa also uses chopped green chiles which creates a salsa verde-like base for the avocado salsa!
Other Mexican Recipes You’ll Love!
Equipment
- Food processor
Ingredients
- 1 large just-ripe avocado
- 4 ounce can chopped green chiles (mild)
- ⅓ cup cold water
- ¼ medium white onion peeled
- 1 large garlic clove peeled
- 1 tablespoon fresh cilantro packed
- 1 tablespoon fresh lime juice
- ½ tablespoon white wine vinegar
- Salt to taste
- Jalapeño optional
Instructions
- Add all ingredients to a food processor.
- Pulse food processor, scraping down the sides as needed, until desired consistency. I personally like semi-chunky salsa. Add a dash more water if you prefer a looser salsa.
Video
Notes
- If you don’t like cilantro, you can omit it or use fresh parsley instead.
- I personally do not use jalapeño but feel free to seed a jalapeño, quarter it, and use as much as you’d like!
- Chopped green chiles can be found in a small can in the Mexican foods section of most grocery stores. I use Old El Paso brand that’s 4.5 ounces but any brand works.
- You can double or triple this recipe!
