Why You’ll Love This Tomato and Avocado Salsa

• It’s unbelievably fresh and vibrant. This isn’t a salsa that’s been sitting on a shelf; it’s a burst of garden-fresh flavors that wake up your palate. The combination of lime juice and cilantro with the rich avocado is honestly addictive.
• The texture is absolutely perfect. We’re aiming for chunky, not soupy. You’ll love the contrast between the firm tomatoes, the soft avocado, and the crisp onion. It’s a satisfying eat that keeps you coming back for more.
• It’s incredibly versatile. Think beyond the chip! This salsa is a fantastic topping for tacos, grilled chicken or fish, scrambled eggs, or even as a relish for burgers. It transforms simple meals into something special.
• It’s seriously quick and easy. No cooking, no fancy equipment—just a little chopping and gentle stirring. It’s the perfect last-minute dish for when guests arrive unexpectedly or when you need a healthy snack in a flash.

Ingredients & Tools

• 3 medium ripe tomatoes, diced
• 2 ripe but firm avocados, diced
• 1/2 small red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeds removed and finely diced
• Juice of 1-2 limes (about 3 tablespoons)
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Tools: A sharp chef’s knife, a cutting board, a medium-sized mixing bowl, a rubber spatula or large spoon for folding.

You’ll notice that the quality of each ingredient really shines here, so this is the time to use the good olive oil and the freshest limes you can find. A little goes a long way in making the flavors pop. The most important thing, honestly, is getting avocados that are perfectly ripe—yielding slightly to gentle pressure but still firm enough to hold their shape when diced.

Serves: 4-6 as an appetizer | Prep Time: 15 minutes | Cook Time: 0 minutes | Total Time: 15 minutes

Before You Start: Tips & Ingredient Notes

• Choosing your tomatoes. Roma (plum) tomatoes are fantastic here because they’re less watery, but any ripe, in-season tomato will work. If your tomatoes are particularly juicy, you can scoop out the seeds with a spoon before dicing to prevent a soggy salsa.
• The avocado dilemma: ripe but firm. This is the key to success! You want an avocado that gives slightly when you press it, but isn’t mushy. An underripe avocado will be hard and tasteless, while an overripe one will turn into guacamole the second you mix it.
• To deseed or not to deseed the jalapeño? For a mild salsa, remove the seeds and white membranes—that’s where most of the heat lives. If you like a kick, leave some seeds in! Always wash your hands thoroughly after handling jalapeños.
• Why red onion? Red onion is milder and slightly sweeter than yellow or white onions, which can be overpowering in a raw preparation. Soaking the diced onion in cold water for 5-10 minutes before adding it can mellow its flavor even further if you’re sensitive to it.

How to Make Tomato and Avocado Salsa

Serving Suggestions

Complementary Dishes

• Grilled Fish Tacos — The cool, creamy salsa is a dream paired with flaky, lightly charred white fish like cod or mahi-mahi tucked into warm corn tortillas.
• Sheet Pan Chicken Fajitas — Spoon this salsa over sizzling chicken and peppers straight from the oven for a fresh, bright contrast to the smoky, savory spices.
• Black Bean Soup — A generous dollop on top of a warm, spicy soup adds a refreshing creaminess that cuts through the richness beautifully.

Drinks

• A Classic Margarita — The citrus notes in a good margarita mirror the lime in the salsa, creating a harmonious and uplifting pairing that just screams summer.
• Ice-Cold Mexican Lager — The crisp, clean bubbles of a light beer are the perfect palate cleanser between bites, highlighting the salsa’s freshness without overpowering it.
• Sparkling Water with Lime — For a non-alcoholic option, the effervescence is incredibly refreshing and lets the pure flavors of the salsa take center stage.

Something Sweet

• Mango Sorbet — The tropical sweetness of mango is a fantastic follow-up to the savory, zesty notes of the salsa, cleansing the palate on a warm evening.
• Churros with Chocolate Sauce — Go all out with a classic finish! The warm, cinnamony crunch of churros dipped in rich chocolate is a decadent contrast to the light starter.
• Paletas — These Mexican ice pops, especially in flavors like coconut or strawberry, offer a cool, fruity, and simple end to the meal.

Top Mistakes to Avoid

• Mistake: Over-mixing the salsa. This is the fastest way to end up with avocado mush instead of a chunky salsa. A gentle fold is all you need—think of it as coaxing the ingredients together, not forcing them.
• Mistake: Using mushy, overripe avocados. I’ve messed this up before too… it’s so tempting to use that super-soft avocado, but it will disintegrate. Wait for firm-ripe ones for the perfect texture.
• Mistake: Adding the avocado too early. If you’re prepping components ahead of time, dice the avocado at the very last minute. Exposing it to air (and salt) for too long before mixing will cause it to brown.
• Mistake: Skipping the taste test. The amount of salt and lime needed can vary wildly depending on your specific tomatoes and limes. Always taste and adjust at the end—it’s the difference between good and great.

Expert Tips

• Tip: Add a pinch of cumin. Just a tiny pinch (about 1/8 teaspoon) of ground cumin can add a wonderful, warm depth of flavor that complements the other ingredients without being identifiable. It’s a secret weapon!
• Tip: Try a different citrus. While lime is classic, the juice of a small orange mixed with the lime can add a subtle sweetness that’s really lovely, especially if your tomatoes aren’t super sweet.
• Tip: Make it a meal. Stir in a can of drained and rinsed black beans and some fresh corn kernels (grilled is amazing) to turn this salsa into a hearty Black Bean and Corn Salad that’s a full lunch on its own.
• Tip: Control the heat precisely. If you’re unsure about the jalapeño’s heat level, add half first, then mix and taste. You can always add more, but you can’t take it out! Remember, the heat level can vary from pepper to pepper.

FAQs

Can I make this salsa ahead of time?
You can, but with a strategy. Prep all the ingredients except the avocado and lime juice. Store the tomato, onion, jalapeño, and cilantro mix in an airtight container in the fridge. Right before serving, dice the avocado, add it to the mix, and then add the lime juice and oil. The acid in the lime juice will help slow the browning of the avocado, but it’s still best enjoyed within an hour or two of mixing for peak texture and color.

How do I keep the avocado from turning brown?
The lime juice is your best friend here—it’s acidic and helps slow oxidation. Make sure all the avocado pieces are well-coated. If you have leftovers, press a piece of plastic wrap directly onto the surface of the salsa in the bowl to limit its exposure to air. It might still darken a little at the edges, but it will still taste fine for a day.

What can I use instead of cilantro?
I know cilantro can be a divisive herb! If you’re not a fan, fresh flat-leaf parsley is a great substitute. It will give you that fresh, green herbaceous note without the distinctive cilantro flavor. Alternatively, you could use a smaller amount of fresh chopped basil or even mint for a different, but still delicious, twist.

Is this salsa spicy?
It’s as spicy as you make it! The heat comes entirely from the jalapeño. For a completely mild salsa, be sure to remove all the seeds and white ribs from the jalapeño before dicing it. If you want it spicy, leave some or all of the seeds in. You can always start mild and add a pinch of cayenne pepper at the end if you want to kick it up a notch.

Can I use frozen or canned tomatoes?
I really don’t recommend it for this particular recipe. The magic is in the fresh, firm texture of diced raw tomatoes. Canned tomatoes will make the salsa far too watery, and frozen tomatoes will become mushy when thawed. This is one dish where fresh is non-negotiable for the right consistency. If tomatoes are out of season, look for cherry or grape tomatoes, which often have better flavor and texture year-round.