Avocado Salsa Recipes

AVOCADO SALSA

Fresh tomatillos bring tanginess to this silky avocado salsa, and that acidity keeps the blend green even after days in the fridge. For more heat, double the chiles and keep all their seeds. If you don't have a food processor, you can make this in a blender, but you may need to add a splash of water to purée the ingredients at the start.

Provided by Genevieve Ko

Categories sauces and gravies

Time 10m

Yield About 2 cups

Number Of Ingredients 7

Avocado Salsa image

Steps:

Combine the tomatillos, onion, epazote, chiles, lime juice and salt in a food processor or mortar. Process or pound until very smooth. Add the avocado and pulse or pound until smooth. Taste, and add more lime juice and salt, if desired.
Use immediately or refrigerate in an airtight container with plastic wrap pressed against its surface for up to 3 days. Use as a dip for chips, or drizzle over scrambled eggs, tacos, burritos or tortas. Spoon over grilled seafood, steak, chicken, pork or vegetables.

Ingredients

8 ounces tomatillos, husked, rinsed well and quartered (3 to 4 medium)
1/4 cup coarsely chopped white onion
1/4 cup chopped fresh epazote or cilantro
2 jalapeño or serrano chiles, stemmed and coarsely chopped, seeded to taste
1 tablespoon fresh lime juice, plus more to taste
1 teaspoon kosher salt (Diamond Crystal), plus more to taste
1 ripe medium Hass avocado, coarsely chopped

AVOCADO SALSA

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield about 7 cups.

Number Of Ingredients 13

Avocado Salsa image

Steps:

Combine corn, olives, red pepper and onion. In another bowl, mix the next 7 ingredients. Pour over corn mixture; toss to coat. Refrigerate, covered, overnight. , Just before serving, chop avocados; stir into salsa. Serve with tortilla chips.

Nutrition Facts : Calories 82 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 85mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

Ingredients

1-2/3 cups (about 8-1/4 ounces) frozen corn, thawed
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 medium sweet red pepper, chopped
1 small onion, chopped
5 garlic cloves, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon pepper
4 medium ripe avocados, peeled
Tortilla chips

TOMATO & AVOCADO SALSA

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

Provided by Barney Desmazery

Categories Dinner, Side dish

Time 10m

Number Of Ingredients 7

Tomato & avocado salsa image

Steps:

In a medium bowl, combine the onion, chilli, tomatoes, lime and vinegar with some seasoning and mix well. Can be made a few hours in advance and kept in the fridge. When you're ready to eat, peel, stone and chop the avocados and add them to the salsa mix along with the coriander. Serve immediately.

Nutrition Facts : Calories 97 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

Ingredients

½ red onion , finely chopped
1 small red chilli , seeded and chopped
3 ripe tomatoes , chopped
juice 1 lime
1 tbsp white wine vinegar
2 avocados
small bunch coriander , chopped

AVOCADO SALSA

Provided by Trisha Yearwood

Categories appetizer

Time 15m

Yield 2 cups

Number Of Ingredients 10

Avocado Salsa image

Steps:

Combine the tomatoes, pineapple, avocados, onion, cilantro, lime juice, red pepper flakes and garlic salt in a medium bowl. Add pepper to taste. Serve with lime tortilla chips.

Ingredients

2/3 cup grape tomatoes, chopped (10 to 12)
1/2 cup finely chopped pineapple
3 medium avocados, diced
1/2 finely chopped sweet onion, such as Vidalia
1/8 cup finely chopped fresh cilantro
1 tablespoon lime juice
1 teaspoon crushed red pepper flakes
1/4 teaspoon garlic salt
Black pepper
Lime tortilla chips, for serving

TOMATO AND AVOCADO SALSA

Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 20m

Number Of Ingredients 8

Tomato and Avocado Salsa image

Steps:

Mix together all the ingredients. Let sit for 15 minutes, in or out of the refrigerator, before serving.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 9 grams, Carbohydrate 10 grams, Fat 11 grams, Fiber 5 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 435 milligrams, Sugar 4 grams

Ingredients

1 pound ripe tomatoes, finely diced
1/2 small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels
1 to 3 serrano or jalapeño peppers, minced
1 ripe avocado, peeled, pitted and finely diced
2 to 3 teaspoons fresh lime juice (to taste)
1 tablespoon extra virgin olive oil
1/4 cup chopped cilantro (more to taste)
Salt, preferably kosher salt, to taste

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CHUNKY AVOCADO SALSA RECIPE - COOKIE AND KATE

Web Aug 24, 2018 Instructions. In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the …
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In a large serving bowl, combine all of the ingredients as listed. Gently toss to combine (don’t over-mix, or the avocados will turn everything green!). Taste, and add more salt if it doesn’t taste quite spectacular enough.
Serve promptly, as the avocado will brown over time. To store leftovers, try to minimize the amount of oxygen by using a container that’s just the right size, or press plastic wrap directly against the avocado. It will keep in the refrigerator this way for 1 to 2 days.

Avocado Salsa Recipes

AVOCADO SALSA

AVOCADO SALSA

I was planning a party and thought it might be fun to try a different kind of avocado salsa. This recipe was an absolute success. Scoop it up with chips, spoon it over chicken or steak, or eat it on its own! -Susan Vandermeer, Ogden, Utah

TOMATO & AVOCADO SALSA

This doubles up as both the guacamole and the tomato salsa element of a Mexican meal

AVOCADO SALSA

TOMATO AND AVOCADO SALSA

Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.

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