Tomato and Avocado Salsa

By Martha Rose Shulman

Tomato and Avocado Salsa
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(96)
Comments
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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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Ingredients

  • 1pound ripe tomatoes, finely diced
  • ½small red onion, finely diced, soaked in cold water for five minutes, drained, rinsed and dried on paper towels
  • 1 to 3serrano or jalapeño peppers, minced
  • 1ripe avocado, peeled, pitted and finely diced
  • 2 to 3teaspoons fresh lime juice (to taste)
  • 1tablespoon extra virgin olive oil
  • ¼cup chopped cilantro (more to taste)
  • Salt, preferably kosher salt, to taste
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

137 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 5 grams dietary fiber; 4 grams sugars; 2 grams protein; 435 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

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

Tip
  • Summer Variation:In the summer, when corn is in season, steam one ear of corn for four to five minutes. Remove the kernels, and toss with the above ingredients.Martha Rose Shulman can be reached at martha-rose-shulman.com.

Ratings

5 out of 5
96 user ratings
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Comments

Ivy

taste before you add the lime juice. You may not want it, or you may want just a little. It probably helps keep the avocado fresh looking.

CWenk

Great on burgers too, instead of condiments. I added a chopped garlic clove, since you can't go wrong with garlic in a tomato-avocado salsa.

Laura G.

A salsa fresca with avocado; very useful if you have ripe tomatoes and half an avocado to use. I replaced the lime, which just wasn't where I was going, with a bit of red wine vinegar. Did not add olive oil, which seemed weird. Served as an accompaniment to chicken tacos (soft), rice and beans.

Daisy H

Save the salt, lime juice and olive oil until the end and add to taste. Olive oil is optional in my opinion.

mimi

I used a Tropea (sweet) onion, fresh basil and fresh cayenne pepper, I served in on toast like a bruschetta. It was wonderful.

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