Step aside,
guacamole—avocado salsa is our 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:
The best avocados for avocado salsa:
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. 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.
How to make the best avocado salsa:
— 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.
— Control the spice. For an added kick, we left the seeds in the jalapeño, but feel free to discard them if you need to tame the heat.
— Serve a crowd. This recipe makes a large batch (perfect for having a few friends over!), but it’s easy to half based on your needs.
Serving 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.
Did you try this recipe? Let us know how it went in the comments!