Avocado Salsa
Servings 16 servings (may vary)
Calories 108kcal
Ingredients
- 5 large avocados removed from peel and diced
- 4-5 medium roma tomatoes seeded and diced
- 1 medium red onion finely diced
- 1 medium jalapeno pepper seeded and diced
- 1/2 cup chopped cilantro
- 1/4 cup fresh lime juice
- 2 medium garlic cloves finely minced
- 1 tsp garlic salt adjust to taste
- 1 tsp lemon pepper
- 1/2 tsp ground cumin
Instructions
- Remove the seeds from the tomatoes and cube. Dice the onion.
- Cut the jalapeño pepper in half then use a teaspoon to remove the seeds, Finely dice. (Leave the seeds in for a spicier flavor.) Chop the cilantro and mince the garlic.
- Transfer avocado, tomato, onion, cilantro, lime juice, minced garlic, garlic salt, lemon pepper and ground cumin to a large bowl. Stir and toss to combine.
- Make Ahead: Salsa can be made up to 3 days ahead. Press a piece of plastic wrap directly on top then store in an airtight container and refrigerate.
Notes
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- Cilantro - If you have an aversion to the flavor of cilantro, you can use parsley instead.
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- Peppers - Amp up the heat using a variety of chiles such as serrano pepper or diced poblano pepper. Likewise, for a milder flavor use bell peppers.
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- Tomatoes - You could replace some of the tomato with tomatillos.
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- Vegetables - You could add corn to the mix for a sweet to balance the heat.
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- Onions - You can use white onion or a sweet onion like a Vidalia onion, in place of red onion.
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- Lime Juice - You could use lemon juice in place of lime juice, in a pinch.
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- Texture - You may choose to mash some of the avocados for a creamier texture. Simply add some of the avocado to a blender or a food processor and process it until the desired consistency is reached.
Nutrition
Serving: 1serving | Calories: 108kcal | Carbohydrates: 7g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 151mg | Potassium: 365mg | Fiber: 5g | Sugar: 1g | Vitamin A: 268IU | Vitamin C: 11mg | Calcium: 14mg | Iron: 0.5mg