Avocado Salsa

Have some ripe avocados you need to use up? Make this crisp, refreshing avocado salsa. A mix between guacamole and chunky pico de gallo, this is one of the best homemade salsas to make anytime of year. This salsa would be amazing all on its own, scooped up with some tortilla chips, but you can also use to top tacos or freshen up these chicken chicken nachos.

What is in avocado salsa?

Unlike smooth and creamy avocado dip, avocado salsa is bursting with texture from chunks of tomato, jicama, and poblano pepper. Finely chopped cilantro, red onion, and garlic salt provide vital freshness and herbaceous flavor to the dip. A final squeeze of lime not only protects the avocados from turning brown, it also seasons the salsa to zesty perfection.

What is jicama?

Jicama is a root vegetable that's crunchy and sweet. For this recipe, use a peeler to remove the skin, then dice into into small chunks. You can leave it out if you want, or use radishes instead.

Are poblano peppers spicy?

No. Poblano peppers have a very mild heat level and almost smoky flavor that is delicious in this salsa.

How long does avocado salsa last?

Once you cut into an avocado, all of the lime juice in the world will not completely stop it from oxidizing, or turning brown. For this reason, avocado salsa should be made and eaten within the same (roughly) two-hour time span. If you're taking this salsa to a party, mix up all the ingredients, omitting the avocados and the lime juice. When it comes time to serve up the salsa, peel and cut the avocados and toss them in with the rest of the ingredients, along with the lime juice, to taste.