Salsa de Aguacate
Creamy avocado salsa with bright lime and cilantro. A no-cook Mexican dip that's ready in 5 minutes, perfect with chips or as a topping.
- Total time
- 5 min
- Servings
- 4
- Calories
- 185
- Protein
- 3g
Ingredients
- 2 whole ripe avocados
- 1 whole lime
- ¼ cup fresh cilantro, loosely packed
- 1 whole jalapeño
- ½ teaspoon salt
- ¼ cup onion, finely diced
Instructions
- 1
Cut each avocado in half lengthwise, rotating around the pit, then remove the pit with a spoon. Scoop the flesh into a medium bowl.
- 2
Cut the jalapeño in half lengthwise, remove the seeds and white membrane with a small spoon (this reduces heat), then mince the pepper until the pieces are the size of pencil-tip dots.
- 3
Roll the lime firmly on the counter with the palm of your hand, pressing down as you roll, for 10 seconds to soften it and release the juice inside.
- 4
Cut the lime in half and squeeze both halves over the avocado, using a fork to help extract every drop of juice.
- 5
Mash the avocado with a fork until the texture is mostly smooth with a few small lumps remaining, about 20 seconds of firm downward pressing motions.
- 6
Add the minced jalapeño, diced onion, salt, and cilantro to the bowl.
- 7
Stir gently with a fork until everything is evenly distributed and no white streaks of cilantro remain visible, about 10 seconds.
- 8
Taste the salsa and add more salt if needed, stirring after each addition until uniform.
Tools you’ll need
- cutting board
- chef's knife
- medium bowl
- small spoon
- fork
- citrus juicer (optional)
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