Ingredients
Scale
- 3 ripe avocados, pitted and diced
- 2 medium Roma tomatoes, seeded and diced
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- 1/4 cup fresh cilantro, chopped
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Step 1: Prepare the Vegetables Start by dicing your Roma tomatoes, red onion, and jalapeño. If you prefer a milder salsa, be sure to remove all the seeds and white membranes from the jalapeño before mincing. Place these chopped vegetables into a large mixing bowl along with the minced garlic and fresh cilantro.
- Step 2: Cube the Avocados Carefully cut the avocados in half and remove the pits. Use a knife to score the flesh into small cubes while still inside the skin, then scoop the pieces out with a spoon. Add the avocado cubes to the bowl with the other vegetables.
- Step 3: Season and Mix Drizzle the fresh lime juice over the mixture immediately to prevent the avocado from browning. Sprinkle the salt and black pepper over the top. Using a large spoon or a rubber spatula, gently toss the ingredients together. Try not to over-mix so the avocado cubes stay mostly intact for a chunky texture.
- Step 4: Final Taste and Chill Taste the salsa and add more salt or lime juice if needed. For the best flavor, let the salsa sit for about 10 minutes to allow the juices to meld. Serve immediately or store in the refrigerator until ready to enjoy.
- Cook Time: 15 minutes
- Diet: Gluten-Free, Vegan-Friendly