This Avocado Salsa recipe makes a refreshing addition to chips, fish, or atop your favorite enchiladas.
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Picture a bowl of beautifully diced avocados, tomatoes, and onions waiting for you to dive in with a spoon or chip. That’s what you get when you make this recipe for avocado salsa. This salsa brings slightly more texture than its smoother cousin, guacamole.
Most people would probably say they use avocados to make guacamole. But how is it different from avocado salsa?
Some say that the salsa version is smoother than guacamole. Others say guac is a smooth, sometimes puréed dip, while avocado salsa is finely diced or chopped. Some guacamole and avocado salsa recipes contain almost identical ingredients, including tomatoes and onions. Are you as confused as I am?
The simple fact is that salsa and guacamole can range from smooth to chunky, depending on the recipe you read. There is no definitive answer. Call it what you want, but either way, turning avocados into a yummy treat is well worth the few minutes invested in the process.
For now, let’s discuss what makes this dish so special—AVOCADOS! These versatile fruits—yes, they’re fruit because they have a seed and grow on trees—are most often prepared as if they were vegetables and used in savory dishes. However, they also make fantastic chocolate brownies, puddings, and smoothies. Avocados provide so many health benefits that we’ll also discuss and that you’ll want to incorporate into your daily meals.
Is Avocado Salsa Healthy?
Avocados are a leading food for heart health benefits. They contain fiber, plant protein, vitamins C, E, and K, and nearly 20 other vitamins and minerals, including potassium and magnesium. Jalapeños, tomatoes, and onions provide additional antioxidants, vitamins, and minerals. In short, this dish is a powerhouse of nutrition.
How to Handle Jalapeños Like a Pro
Jalapeños are used in many Mexican and Tex-Mex dishes, bringing fire and flavor to any food. However, if you don’t know how to handle them properly, you might encounter problems like I did the first time. Let me warn you right now—wear gloves. You’ve probably seen chefs on cooking shows handle jalapeños without gloves. That’s because they are professional chefs and know what they’re doing.
Jalapeños contain capsaicin, a chemical compound that causes the high-intensity burn sensation associated with peppers. That same capsaicin is used in pain relief lotions and creams to block nerve pain signals. However, when you touch the seeds of a jalapeño and then touch another part of your body, you create a burning sensation beyond unpleasant. This situation can become problematic if you rub your eyes or touch your nose. Do not touch anything or anyone after handling jalapeños, as the capsaicin will spread!
Here are some tips for handling jalapeños like a pro:
- Wear disposable gloves
- Use a knife or melon baller to scrape out the seeds (not your fingers)
- Wash your hands with cold water and dish soap or vegetable oil (do not use hot water because it spreads the capsaicin)
- Wash all cutting boards and knives well with COLD water to avoid spreading the pepper’s oils
- If your hands still burn after using cold water and dish soap, coat them with a paste of baking soda and water and let it dry before washing
- Stop the burning on your hands by using a little rubbing alcohol or vodka
INGREDIENTS
- 3 medium avocados, peeled, pitted, and diced
- 4 medium Roma tomatoes, seeded and diced
- 1/2 cup red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
INSTRUCTIONS
Combine
Mix avocados, tomatoes, onions, jalapeño, and cilantro.
Season
Add lime juice, salt, and pepper; toss gently.
Serve
Adjust taste, serve fresh or chilled.
Devour!
FAQs & Tips
Avocados rapidly turn brown when exposed to air. Although lemon and lime juice slows the process, it won’t prevent it. That’s why it’s best to make this salsa right before serving. If you must store it, place it in the smallest airtight container possible to reduce the air around the avocado. You can also use a zipper baggie and squeeze out all the extra air.
Lemon and lime juice contain ascorbic acid, which inhibits browning. Brushing olive oil over the exposed avocado surface creates a barrier between the flesh and oxygen. Cover it with plastic wrap, touching the salsa to prevent air from reaching it.
Haas avocados, the smaller wrinkly-skinned ones, are green when under-ripe and brown when ripe. Once they are dark brown, they are usually overripe and better for mashing. Avocados with a dark green color are better for slicing and chopping. They should yield slightly when gently squeezed. Mushy avocados are over-ripe and often brown inside. Each avocado has a navel at the end that will easily flick off with your thumb if ripe. The avocado is not yet ripe if the navel is still tightly attached. Avoid buying avocados without navels, as they may be brown inside.
Serving Suggestions
Avocado salsa is delicious with a bowl of chips, but it also pairs perfectly with dishes like Seared Tuna Tacos, Fish Cakes, Air Fryer Shrimp, Cast Iron Pork Tenderloin, Oven Fried Chicken Breast, and Healthy Chicken Enchilada Casserole. Serve it with Vegan Chili, Refried Beans, and Mexican Brown Rice for a delightful vegetarian meal.
Ingredients
- 3 medium avocados peeled, pitted, and diced
- 4 medium Roma tomatoes seeded and diced
- 1/2 cup red onion finely chopped
- 1 jalapeño seeded and finely chopped
- 1/4 cup fresh cilantro chopped
- 2 tablespoons fresh lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- In a large mixing bowl, combine diced avocados, tomatoes, red onion, jalapeño, and cilantro.
- Drizzle with lime juice, then sprinkle with salt and pepper. Gently toss to combine all the ingredients without mashing the avocados.
- Taste and adjust seasoning if necessary. Serve immediately or cover with plastic wrap directly on the surface of the salsa and refrigerate until ready to serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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